I use a small electric smoker. Electric smokers may seem like cheating, but it sure is easier (better?) for ensuring the heat stays even. For smoking chicken, I use water in the pan, but beer can also be used. I save the apple juice and apple wood chips for smoking pig. Hickory is good with Chicken.
The image on the right shows a few things. First, it shows me opening the door which I normally DO NOT do. There’s chicken which is being smoked, see the smoke? Keep that smoke in. The pan is visible with lots of drippings and the golden color of the birds indicates they are not ready. When finished, they’ll be brown and so much more delicious.
A word about the rub. It’s the spices you choose to put on. Can be as simple as salt and pepper or a secret combination that no one really shares up as it’s a treasured familial secret. The rub isn’t really the flavorizer in this endeavor. — it is the smoke, time and low heat that is vital. I suggest you make your own or try Weber’s Beer Can Chicken as a good starter. More here: http://www.weber.com/weber-nation/blog/making-your-own-bbq-rub
Note: This will smell wonderful all day. Anticipa. . .tion makes it taste so much the better when you serve it.
Optional – -you can smoke it for the day and then heat it back up in the oven just prior to serving. I know a restaurant that actually drops their delicious smoked chicken in a fryer before serving, but that’s not really necessary for this recipe.
Suggestion –> Make sandwiches with the leftover chicken &remember what a good job you did “cooking all day”.