In a bowl, pour water over chips to cover; soak them at least 30 minutes. Split chicken in half lengthwise, rinse, and pat dry. Rub chicken, beef, and pork with pepper rub, using all. Ignite 55 charcoal briquets on fire grate in a barbecue (about 22-in. diameter) with a lid. When coals are well dotted with gray ash, 30 to 40 minutes, spread in a single solid layer (coals must touch). Place grill 4 to 6 inches above coals. Cook chicken, beef, and ribs over coals on grill until browned, 3 to 5 minutes a side. Lift off grill; mound coals against one side of fire grate. Put 3 briquets on coals; scatter 2 cups drained, soaked wood chips on coals. Replace grill and set all meats on grill, not over any coals. Cover barbecue and open or close vents to maintain temperature between 200° and 225° for 1 hour To measure temperature, insert a long-stemmed instant-read thermometer through vent in lid (if thermometer is left in place, smoke may discolor stem). For more heat, open vents; for less heat, partially close vents. If temperature drops so low that you are unable to increase it by opening vents, add 1 or 2 briquets to coals and open all vents until coals ignite. After 1 hour, remove lid; using tongs or thick hot pads, tilt up grill to expose coal mound; add 2 more briquets and 1 to 2 cups drained soaked chips (use smaller amount for milder smoke flavor). Replace grill and lid; continue smoking 1 hour, maintaining 200° to 225° temperature by adjusting vents. Repeat step, adding 2 more briquets and 1 to 2 cups soaked chips; cook until meat at thigh bone of chicken is no longer dark pink (cut to test) and meat pulls easily from sparerib bones, 1 to 1-1/2 hours longer. (Smoke causes meat just under skin or at surface to turn bright pink.) Remove meat from grill; chicken and ribs are ready to serve, but beef takes more cooking. Seal beef in foil and set in 9x13 inch pan. Bake in at 200° until meat is very tender when pierced, 2-1/2 to 3 hours. About 30 minutes before beef is done, seal chicken and ribs separately in foil and put in oven. Drain and save beef juices; skim and discard fat. Reserve juices for barbecue sauce (recipe follows). Serve the meats hot. (If making ahead, see two-step cooking options that follow.) Slice beef, cut ribs between bones, and. cut chicken apart. Add barbecue sauce to taste. Serves 20 to 24. Per serving: 377 cal. (67 percent from fat); 28 g protein; 28 g fat (11 g sat.); 1.2 g carbo.; 500 mg sodium; 104 mg chol. Pepper rub. Mix 3 tablespoons California or New Mexico ground chilies, 3 tablespoons paprika, 1-1/2 tablespoons salt, and 1-1/2 tablespoons pepper. Sam Higgins s sauce. In a 1-1/2 to 2 quart pan, combine 1-1/2 cups catsup, the reserved beef juices (from beef brisket, preceding) and enough water (or regular-strength beef broth) to make 3/4 cup, 3/4 cup Worcestershire sauce 1/2 cup lemon juice, 6 tablespoons firmly packed brown sugar 1/2 cup chopped onion, and 2 teaspoons liquid hot pepper seasoning. Simmer, uncovered, until reduced to 3 cups, 35 to 40 minutes. Serve warm or cool; add more liquid hot pepper to taste. If making ahead, cover and chill up to 2 weeks. Makes 3 cups. Per tablespoon: 19 cal.; 0.3 g protein; 0 g fat; 4. 8 g carbo.; 137 mg sodium; 0 mg chol. Two-day barbecue two-step. First day, cook beef and finish in oven. Let cool and chill overnight. Next day, smoke-cook chicken and ribs; as they cook, heat beef packet in a close-fitting pan on grill. Two-day oven two-step. Seal cool cooked meats in foil. Chill up to a day. To reheat, set wrapped beef in a close-fitting pan and other meats in packets, on oven racks or baking sheets; bake in a 200° oven until meats are hot in thickest part, about 2 hours for the beef and ribs, 1-1/2 hours for the chicken.