Rinse chickens, and pat dry.

Place lemon juice in a small bowl; add oil in a slow, steady stream, whisking constantly. Coat outside skin and inside cavities of chickens evenly with lemon juice mixture; sprinkle evenly with Paul's Chicken Rub, and rub into chickens. Wrap each chicken tightly with plastic wrap, and chill at least 6 hours.

Soak wood chunks in water for at least 30 minutes.

Prepare smoker according to manufacturer's directions, substituting beer for water in water pan. Bring internal temperature to 225° to 250°, and maintain temperature for 15 to 20 minutes.

Drain hickory wood chunks, and place on coals. Place chickens, breast sides up, on upper cooking grate, and cover with smoker lid.

Smoke chickens, maintaining the temperature inside smoker between 225° and 250°, for 2 hours. Remove lid, baste with half of Paul's Barbecue Sauce, and, if necessary, add more beer to water pan. Cover with smoker lid; smoke 1 to 1 1/2 more hours or until a meat thermometer inserted into thighs registers 180°. Serve with remaining half of Paul's Barbecue Sauce.

Rinse and pat ribs dry. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling. (This will make ribs more tender and allow meat to absorb smoke and rub.)

Sprinkle meat generously with Barbecue Rub. Massage rub into meat. Wrap tightly with plastic wrap, and chill 8 hours.

Prepare a hot fire by piling charcoal on 1 side of grill, leaving other side empty. (For gas grills, light only 1 side.) Place cooking grate on grill. Arrange ribs over unlit side.

Grill 2 hours, covered with grill lid, adding 5 to 7 charcoal pieces every 45 minutes to 1 hour, and keeping temperature between 225º and 250º. Add a handful of hickory chips to the charcoal every 20 to 30 minutes. Spritz ribs with apple juice from a squeeze-trigger sprayer each time you add wood chips

Reposition rib slabs occasionally, placing the one closest to the heat source in the back and adding hickory chips and coals as needed to maintain the low temperature. Grill 2 more hours. Remove ribs from grill, and place on heavy-duty aluminum foil. Spritz ribs generously with apple juice; tightly seal. Place foil-wrapped ribs back on the grill; cook 2 more hours.

Remove ribs from foil, place flat on grill, and baste generously with Vinegar Sauce. Grill 20 more minutes. Remove from grill, and let stand 10 minutes. Cut ribs into 3-rib sections, slicing between bones.

Place chicken and 1/2 cup Italian dressing in a shallow dish or zip-top plastic freezer bag; cover or seal, and chill 30 minutes.

Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, over medium heat (300° to 350°) 4 to 5 minutes on each side or until done, basting with remaining 1/4 cup Italian dressing. Let chicken cool slightly, and finely chop.

Stir together chicken, cream cheese, salt, and pepper in a bowl.

Cut jalapeño peppers lengthwise down 1 side, leaving other side intact; remove seeds. Spoon 1 1/2 to 2 tablespoons chicken mixture into cavity of each pepper. Wrap each pepper with 1 bacon slice, securing with 2 wooden picks.

Grill stuffed jalapeños, without grill lid, turning frequently, over medium heat 20 to 25 minutes or until bacon is crisp.

1. Remove heavy outer husks from corn; pull back (but do not remove) inner husks. Remove and discard silks; rinse corn, and dry with paper towels. Tie inner husks together with string, leaving ears exposed.

2. Brush corn cobs lightly with oil; sprinkle evenly with salt. Position corn so that tied husks hang over edge of grill to avoid burning husks.

3. Grill corn, covered with grill lid, over medium-high heat (350° to 400°) 20 minutes, turning every 5 minutes, or until done. (Some kernels will begin to char and pop.) Serve immediately.