1. In a small bowl, stir together jam and pepper; set aside.
2. Remove giblets and PERFECT ROAST® Thermometer and carefully loosen skin over breast and down legs. Reserve 1/4 cup of the raspberry glaze, and carefully rub the remaining 1/2 cup directly onto the meat under the skin.
3. Place 2 cups wood chips in the smoker box or handmade aluminum foil pan and place on grill over medium high direct heat. For charcoal grills, place wood chips directly on coals.
4. Put roaster on grill to cook indirectly, and smoke cook for about 30 minutes per pound. Add additional wood chips when the originals stop smoking.
5. Add orange juice to reserved glaze, and use it to brush roaster frequently during the last 20 minutes of cooking time.
6. Roaster is done when juices run clear and a meat thermometer inserted into the thickest part of the thigh registers 180° F ( 2 1/2 to 3 hours) Let stand for 10 minutes before carving.

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