1. In a large bowl or resealable plastic bag, combine the salt with the garlic, oregano, rosemary, thyme, black pepper and water. Mix and crush the ingredients with your hands, squeezing them to release the maximum flavor. Place the chicken in the bowl or bag, toss it in the brine to coat and refrigerate for at least 3 hours and up to 24 hours.

2. Prepare the grill for indirect cooking; the temperature should be 300°. Drain the chicken, discarding the brine, and dry with paper towels. Brush the chicken with the canola oil.

3. Oil the grill well. Place the chicken, skin side up, on the grill and add wood chips of your choice (Perry Lang prefers fruitwood). Cover the grill and cook the chicken for 45 minutes.

4. Make the glaze: In a small bowl, whisk the olive oil with the garlic, lemon juice, honey, vinegar and water. Baste the chicken with the glaze and continue cooking, covered, basting every 15 minutes, for about 45 minutes or until the chicken is cooked through. The chicken is done when the juices run clear when it's pierced and the thickest part of the thigh registers 165° on an instant-read thermometer.

5. Transfer the chicken to a cutting board, skin side up, and let rest for 10 minutes. Carve the chicken into 6 pieces (2 each breasts with wings, thighs and drumsticks) and serve immediately.