Simple Weber Grill Roasted Whole Chicken - "Have fun, the chicken cooks itself"

I've been cooking whole chickens on my Weber for years. I like this method because you can have fun while the chicken cooks itself. You can tell from the smell pouring from the grill when the chicken is ready: generally 1 1/2 to 2 hours depending on size of bird and the outside temperature. I cook on the grill all year round and except in the dead of winter with strong winds, I've found this to be simple, easy, and worry free.

To make this work, you create a hot and a "cold" side to your grill and cook over indirect heat. This simply means instead of spreading all the coals around the bottom, you dump them unceremoniously on one side.

Ingredients:
1 Whole Chicken - rinse with water and pat dry.
Old Bay Seasoning - You will shake over the chicken.
1 large Piece of aluminum foil folded in half. - Enough to protect bottom of chicken and side.
1 small Aluminum container to hold hot water.
Charcoal (the same amount as if you were going to cook in a normal way)

Instructions:
1) Remove chicken from fridge and allow to come to room temperature (1-2 hours)
2) Adjust your Weber's vents. The bottoms should be fully open.
3) Start your charcoal (If using briquettes, throw them out and buy charcoal. A briquette fire will not last the 75-120 minutes burn time).
4) Boil about a quart of water. This will be put in the aluminum container and placed to the side of the Hot side to help keep the chicken moist.
5) Rinse chicken under faucet inside and out, and pat dry.
6) Place chicken on a plate and generously coat all over with Old Bay Seasoning.
7) When the coals are hot, dump them on one side of the grill and replace the grate.
8) If possible, place the chicken on the cold side on top of the folded aluminum foil such that the legs are pointing to the hot side (You do not want any of the chicken over the coals). If not, try your best to distance the chicken from the heat so it cooks indirectly, do not jam it against the side of the grill, you want air to circulate freely around it. The foil will help deflect the heat but don't make a boat, you don't want your chicken swimming in fat.
9) Place the aluminum container to the edge of the host side (if you put it directly on the hot side it will evaporate too quickly) and fill with boiling water.
10) Put the lid on the grill, such that a gap of about 1/2" to 1" is on the cold side behind the chicken. You can use this gap to peak at the chicken and keep an eye on the fire. The vents on top should be closed.
11) That's it. Resist the temptation to have a look: any peeking destroys the built up heat and extends cooking time. Peer through the crack to make sure your fire is burning, but if you started with well burning charcoal, and the vents on the bottom are open and the lid is cracked open as above you should have no problem.

After about an hour you will start to notice the lovely smell of a cooked chicken. After 90 minutes, it will smell perfect and you'll know it is time to remove it.

12) Let rest at lest 10 minutes before carving.

Serve with a smoky Australian Shiraz or a rich Argentinian Malbec.