Remove the giblets from inside the chicken.

Prepare the rub: In a bowl, combine duck fat, nondairy butter, rosemary, thyme, salt and pepper. Rub generously on the inside and outside of the chicken.

Prepare the stuffing: Place the onion, green pepper, lemon, apple, orange and garlic in a net and gently insert it into the chicken. Tie the legs to keep the stuffing in place.

Preheat smoker with apple wood to 180 degrees Fahrenheit. Place a drip pan with a bit of water and apple juice in the smoker to catch any drips and keep the air moist.

Smoke the chicken until its internal temperature reaches 165 degrees Fahrenheit, about two hours. (After the first hour, check the water level in the drip pan and add more water/apple juice as needed.)

Preheat charcoal (or any) grill to 400 degrees Fahrenheit. Sear the chicken, one minute per side, for extra crispiness.

Let it rest about 20 minutes before removing the stuffing. Cut into pieces and serve.