Add about 2 handfuls of wood chips to a bowl of water and soak for about 3 hours. You can use the wood of your choice such as hickory, mesquite, oak or a fruit wood.

Mix all the dry ingredients together in a small bowl.

Pat the chicken dry with paper towels. Generously rub all sides of the chicken with olive oil. Generously rub the seasoning mixture all over the chicken.

Place the chicken in your smoker and smoke at 210 to 220 degrees for about 1 hour.

Drain the soaked wood chips from the water and add to the smoker for extra flavor. Continue smoking about 45 minutes or until the breast temperature is about 170 degrees F and the thickest part of the thigh is 180 degrees F.

Remove from the smoker and lightly cover with tinfoil. Let rest about 5 minutes. Cut and serve warm.