Remove the giblets, bring the chicken to room temperature and pat dry with paper towels.
Spray or drizzle the chicken with oil, then season the chicken with salt, pepper, and garlic powder from all sides including the cavity. If using a BBQ rub, apply an even coating of the rub.
Truss the legs with kitchen twine and tuck the wings' tips underneath/behind the back of the bird.
Smoke the Chicken:
Preheat the smoker to 275°F.
Place the chicken on your smoker breast side up, and cook for about 2 hours.
After the first 45 minutes, check on the chicken, and give it a spray of cooking oil or butter to help the skin crisp up.
After 1.5 hours, rotate the chicken so that it cooks evenly and give it another spray or coating or cooking oil or butter. Check the temperature at this stage, it should read around 140°F for the breast, and around 150°F at the thigh.
After about 2 hours, it should read 165°F at the thickest part of the breast, and 175°F at the thickest part of the thigh (make sure that the thermometer is not hitting a bone to get a correct reading). That's when the chicken is ready to come off.
Remove the chicken from the grill and let it rest for 20 minutes to allow the juices to redistribute before carving and serving.
I usually go for cherry or apple wood as they have a mild sweet smoking flavor that complements the chicken. Maple, peach, hickory, and mesquite are also perfect for smoking chicken.