Preheat smoker to 225 degrees (we used apple wood).
Remove any giblets from the cavity of the chicken. Clean and pat dry your chicken with paper towel and cover with dry rub.
Optional: Stuff the cavity of the bird with garlic cloves, onion, and lemon (cut up).
Next tie up the wings and legs to get them closer the body of the chicken so they don’t dry out.
Place on smoker for one hour. Then, after one hour, increase temperature of the smoker to 350 degrees, and leave until the internal temperature of the thickest part of the bird reads 165 degrees (this could take up to another hour depending on the size of your bird).
Remove, and let sit for about 15 minutes, then slice and serve.