1. Soak wood chips in cold water to cover for 1/2 hour before grilling.
2. If using COVERED CHARCOAL GRILL, open all vents and prepare coals at least 30 minutes before cooking. When coals are medium, using tongs, arrange coals on either end of grill and arrange drip pan, slightly larger than roaster, at center in bottom of grill. Scatter drained wood chips in coals. Add coals and woodchips to grill as needed during cooking.
   If using GAS GRILL, preheat to high.
   If GAS GRILL has 3 HEATING ZONES, turn center off and reduce the heat for the other two to medium. If grill has no drip pan, place drip pan, slightly larger than roaster, in the center in bottom of grill.
   If GAS GRILL has 2 HEATING ZONES, turn one off and reduce the heat for the other one to medium. If grill has no drip pan, place drip pan, slightly larger than roaster, on the off side in bottom of grill.
3. Divide drained wood chips in half and wrap in 2 heavy-duty aluminum foil pouches; generously punch with holes. Place on the on side(s) in bottom of grill.
4. Remove giblets and any excess fat at tail end from roaster Tie legs together and season with salt and ground pepper. Place roaster breast up on grill over the drip pan and/or on the off side. Cover grill and smoke roaster 1-1/2 hours.
5. Meanwhile, in small bowl, combine plum sauce, ginger, vinegar and oil until blended.
6. Smoke roaster, basting frequently with plum sauce, 30 minutes or until PERFECT ROAST® Thermometer pops and meat thermometer inserted in thickest part of thigh registers 180ºF. Note: Do not baste during the last 5 minutes of grilling.

Additional Notes: Roaster should be done in about 18-25 minutes per pound. Shield chicken parts with foil if beginning to get too brown. Smoking may turn chicken meat slightly pink.

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