Pat chicken dry. Remove all of the contents from the inner cavity.
Drizzle the chicken with olive oil.
Season the entire chicken and rub the spices into the skin.
Place the beer can on a sheet pan. Place the seasoned chicken over the beer can.
Place the chicken in the smoker. Smoke until the chicken until it reaches an internal temperature of 165 degrees.
Allow the chicken to rest for a minimum of 15-20 minutes prior to slicing to allow the juices to settle.