Pat the whole chicken dry
Remove giblets and excess fat
Trim any loose skin
Season the chicken with salt, pepper, and your preferred rub
Rub oil or melted butter over the skin if desired
Let the chicken rest in the refrigerator for at least 1 hour, or overnight for deeper flavor
Preheat the smoker to 250°F to 275°F
Use mild wood such as apple, cherry, or hickory
Place a drip pan under the grates if needed
Put the chicken breast-side up on the smoker
Insert a probe thermometer into the thickest part of the breast or thigh without touching bone
Smoke until the breast reaches 160°F and the thigh reaches 175°F
Maintain steady smoker temperature throughout cooking
Baste or spritz only if desired
Remove the chicken from the smoker
Rest the chicken for 10 to 15 minutes
Carve and serve