Transfer the chicken on the beer can to the grill, setting it over the drip pan and cover the grill; you'll need to cook the chicken for about 3 hours total. To maintain the temperature at 225°, replenish the charcoal with a fresh batch of burning coals every hour. Add more water to the drip pan when half of it is evaporated. After the first 45 minutes, rotate the chicken, then drain 1/2 cup of the wood chips and scatter them over the coals. After another 45 minutes, drain and scatter the remaining wood chips over the coals. Rotate the chicken again, and spray the chicken with the Cider Mop Spray. Rotate and spray the bird twice more, at 45-minute intervals. The chicken is done when an instant-read thermometer inserted in an inner thigh registers 165°. Remove and discard the beer can. Transfer the bird to a carving board; let rest for 20 minutes.