Soak wood chips in water while prepping grill and chicken.
RUB: Mix all ingredients in a small bowl and set aside.
GLAZE: Mix all glaze ingredients (reserve the empty beer cans, do not rinse) and just 1 tablespoons of the spice rub; set aside.
FOR THE REST: Pour out about 1/2 cup or so from each can of beer. Using a church key can opener, punch holes in the top of the can to completely "open" the top; this will allow maximum steam to escape. Add 2 crumbled bay leaves to each can.
Loosen the skin on the chicken breasts and thighs of the chicken by sliding your fingers between the skin and the meat. Massage the spice mixture on the skin, under the skin, and inside the cavity.
Using a skewer, poke the skin all over to render as much fat as possible while cooking.
Place chickens on cans; place on cool part of grill, using drumsticks to stabilize them. Cover and grill until skin is very well browned and very crisp, 40 to 60 minutes.
Brush with ketchup glaze and grill, covered, until thigh meat registers 170 degrees on instant-read thermometer, about 20 minutes longer.
Transfer chickens to cutting board and let rest for 10 minutes.