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Prepare the Chicken:
Rinse and pat dry the chicken pieces. Rub them with olive oil to help the seasoning adhere.
Seasoning:
In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper (if using). Sprinkle this seasoning mix generously over the chicken, ensuring all sides are coated.
Preheat the Smoker:
Prepare your smoker by preheating it to 225°F (107°C). Add wood chips to the smoker according to the manufacturer's instructions. Applewood or hickory wood chips add great flavor to chicken.
Smoking the Chicken:
Place the chicken on the smoker rack and close the lid. Smoke for 2 to 3 hours, or until the internal temperature of the chicken reaches 165°F (74°C) when tested with a meat thermometer.
Basting with BBQ Sauce:
During the last 30 minutes of smoking, baste the chicken with your favorite BBQ sauce, coating it well. Repeat basting every 10 minutes until the chicken has a sticky, caramelized layer of sauce.
Resting the Chicken:
Once the chicken is cooked and has a golden, crispy exterior, remove it from the smoker and let it rest for 5 minutes before serving.
Serving and Storage Tips:
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