13-4 lbwhole roasting chicken,(we prefer organic birds, which can be on the smaller side)
1/4cupdry rub (see notes), the exact amount will vary based on exact size of your bird
4 clovesgarlic, lightly smashed
1/2red onion, roughly chopped
1/2lemon, sliced in half to fit inside the chicken cavity
Preheat smoker to 225 degrees (we used apple wood).
Remove any giblets from the cavity of the chicken. Clean and pat dry your chicken 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 our or overcook.
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 10 minutes, then slice and serve.