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For the Sauce
3/4 cup Mayonnaise
2 Tablespoons Cider Vinegar
2 teaspoons Sugar
1/2 teaspoon prepared Horseradish
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper
For the Chicken
1 teaspoon Salt
1 teaspoon Black Pepper
1/2 teaspoon Cayenne Pepper
3 1/2-4 lbs Chicken parts, patted dry, split
2 cups Hickory Chips
Vegetable Oil, for grill grate
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For the sauce, mix all ingredients in blender until smooth, about 1 minute. Refrigerate sauce in airtight container for at least 1 hour or up to 2 days. For the chicken, mix salt, black pepper, and cayenne in small bowl. Rub spice mixture all over chicken. Soak wood chips in bowl of water to cover for 15 minutes. Meanwhile open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 90 coals) and burn until charcoal is covered with fine gray ash. Place 13 by 9 inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on each side of grill, leaving pan in the center. Scatter wood chips over coals and set cooking grate in place. Cover with lid vents positioned over center of grill and opened halfway. Let grill heat for 5 minutes. Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place chicken skin side down on center of grill. Cover with half opened lid vents over chicken. Grill chickens until skin is well browned, 35 to 45 minutes. Flip chickens skin side up and grill, covered, until breast meat registers 165* on instant-read thermometer, 15 to 20 minutes longer. Transfer chickens to cutting board, brush with 2 tablespoons sauce, tent with foil, and let rest 10 minutes. Remove foil and brush chicken with 1 tablespoon sauce. Carve and serve, passing remaining sauce at table.
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