3⁄4 cup applesauce
3 tablespoons Worcestershire sauce
1 whole chicken (31⁄2 pounds)
1 tablespoon turbinado sugar
2 1⁄4 teaspoons paprika
1 1⁄2 teaspoons black pepper
1 1⁄2 teaspoons garlic salt
3⁄4 teaspoon celery salt
3⁄4 teaspoon salt
1⁄4 teaspoon ground cumin
1⁄4 teaspoon ground coriander
Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the cooker, leaving the other side void.
In a small bowl, stir together the applesauce and Worcestershire. Holding the chicken over a 9 x 5 x 3-inch loaf pan, pour the mixture over the chicken, making sure the chicken is thoroughly coated both inside and out. Let the excess liquid drip into the loaf pan.
In another small bowl, combine the dry rub ingredients and mix well. Coat the entire chicken, both inside and out, with the dry rub. Place the chicken into the loaf pan, breast side up.
When the grill temperature reaches approximately 300° F, place the loaf pan on the grill grate away from the coals, close the cover, and cook for 2 hours, or until the internal temperature of the chicken thigh reaches 175° F. Let the chicken cool a bit in the pan before cutting into serving pieces.