Instructions

• Preheat the smoker to 350°F and prepare it with your choice of wood chips or pellets (Hickory is a good choice for chicken).
• Arrange the chicken pieces on a large rimmed baking sheet and pat them dry with paper towels.
• Rub all sides of the chicken pieces with 1 tablespoon olive oil.
• In a small bowl, combine 1 ½ teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Sprinkle the rub evenly over both sides of the chicken pieces.
• For boneless chicken (3 pounds of breasts and/or thighs): place the pieces on the smoker, close the lid, and smoke for 10 minutes. Flip each piece and smoke an additional 5 to 10 minutes, depending on piece size, until the internal temperature reaches 165°F.
• For bone-in chicken (5 pounds): place the pieces on the smoker, close the lid, and smoke for 25 minutes. Flip each piece and smoke another 20 minutes, or until the internal temperature reaches 165°F.
• If smoking both boneless and bone-in together: start the bone-in pieces first (they need the longer total time). Add the boneless pieces later so they will finish at about the same time — add the boneless roughly 15–20 minutes before the bone-in pieces are expected to be done. Flip each type on the schedule above (boneless after the initial 10 minutes; bone-in after 25 minutes) and remove pieces as each reaches 165°F.
• Use an instant-read meat thermometer inserted into the thickest part of the meat (avoid touching bone) to confirm each piece has reached 165°F before removing from the smoker.