Instructions

1. Preheat your smoker to 225°F (107°C).
2. Rinse the whole chicken under cold water and pat it dry with paper towels to ensure a crispy skin.
3. In a small bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper to create a flavorful dry rub.
4. Generously rub the dry spice mixture all over the chicken, making sure to get under the skin and inside the cavity for maximum flavor infusion.
5. Soak your wood chips in water for at least 30 minutes before smoking to allow them to produce a steady stream of smoke.
6. Place the soaked wood chips in the smoker's wood chip box or directly onto the hot coals if using a charcoal smoker.
7. Carefully place the chicken on the smoker rack, breast side up, ensuring that it is positioned away from direct heat.
8. Close the smoker and let the chicken smoke for approximately 3 hours, or until the internal temperature reaches 165°F (74°C) when checked at the thickest part of the thigh.
9. Once cooked, remove the chicken from the smoker and let it rest for about 10 minutes before carving to allow the juices to redistribute.
10. Serve the smoked chicken hot, pairing it with your favorite sides such as coleslaw, cornbread, or baked beans for a complete meal.