Seriously Smoky & Succulent Smoked Chicken

Pat the chicken dry with paper towels.

Combine salt, pepper, paprika, garlic powder, onion powder, thyme, and cayenne pepper (if using) in a small bowl.

Rub the dry rub all over the chicken, ensuring it's evenly coated, under the skin of the breast and legs if possible. Drizzle with olive oil.

Cover the chicken loosely and refrigerate for at least 4 hours, or preferably overnight, for extra flavour and juiciness.

Soak wood chips for at least 30 minutes. Set up your smoker according to the manufacturer's instructions, aiming for a temperature of 225-250°F (107-121°C). Add the soaked wood chips to the smoker.

Place the chicken directly on the smoker rack, breast side up. Maintain a consistent smoker temperature of 225-250°F (107-121°C). Add more wood chips as needed to maintain smoke.

Use a meat thermometer to monitor the internal temperature of the chicken. Cook until the thickest part of the thigh reaches 165°F (74°C).

Once cooked, remove the chicken from the smoker and wrap it loosely in aluminum foil. Let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute.

Carve the chicken and serve immediately.