Smoking Time: Let's Get Cooking!

1. Preparation of the Chicken: Thoroughly wash the chicken, then dry it with paper towels. This is a very important step because it allows for even smoke and brown skin. Take your favorite rub and liberally apply it all over; be sure to season every corner of the meat. Don't be stingy!
2. Setup the Smoker: If using coals, prepare them now per your coals' instructions. You're aiming for a temperature of about 225°F or 107°C. Remember what I said about burnt marshmallows? This is where you don't want to rush things.
3. Add Chicken: Carefully place the chicken into the smoker, not directly over the heating element.
4. The Smoke Show: Smoke the chicken for 2-3 hours, or until it reaches an internal temperature of 165°F (74°C). Make sure the temperature remains consistent. If your smoker starts getting too hot, you can always add more wood chips to get that extra smoke flavor.
5. Check for Doneness: With your meat thermometer, check the internal temperature of the most substantial portion of the thigh. Once it hits 165°F, or 74°C, pull them off of the smoker. In this case, don't rely on the eye test-just because something looks nice and pink inside doesn't mean that food poisoning isn't waiting around the corner for you!
6. Rest and Serve: Pull the chicken from the smoker and let it rest for at least 10-15 minutes prior to carving. This allows the juices to redistribute, yielding a more succulent and flavorful bird. Serve and enjoy the fruits of your labor.

Beyond the Bird: Tips and Tricks

• Experiment with wood: Different woods will impart different flavor profiles. Try hickory for a strong bold smoke, applewood for a sweeter, milder flavor, or mesquite for more intense, almost peppery taste.
• Don't overcrowd your smoker: Provide your chicken enough room so it cooks uniformly. Overcrowding will create uneven cooking, and less smoke will seep into it.
• Practice makes perfect: Don't get discouraged if your first attempt isn't perfect. Smoking is a skill that takes practice. Keep experimenting, trying different rubs, woods, and techniques.
• Have fun: Smoking food is supposed to be pleasurable. It is usually a very relaxing and satisfying process. Put on some music, grab a drink, and enjoy the smoky atmosphere filling your space.