Step 1

Prepare Chicken: Pat dry the bird with a paper towel. Coat with olive oil then season with poultry seasoning both inside the cavity and on the outside. Try to do this at least four hours prior to smoking. The salt in the rub will go through a dry brining process, essentially using osmosis that will add flavor to the skin and help with minimizing rubber skin texture.

Step 2

Preheat Smoker to 225 - 250 degrees Fahrenheit (we use apple wood or other fruit wood).

Step 3

Stuff Chicken: Stuff the cavity of the bird with garlic cloves, onion, and lemon pieces.

Step 4

Tie up the wings and legs using kitchen twine to get them closer the body of the chicken so they don’t dry out.

Step 5

Smoke Chicken: Place the whole roaster chicken on the smoker, breast up. Smoke for one hour at 225 - 250 degrees.

Step 6

Increase Temperature of the Grill: After one hour, increase temperature of the smoker to 350 - 375 degrees F, and continue cooking until the internal temperature of the thickest part of the bird reads between 160 - 165 degrees. This will take at least another hour depending on the size of your bird. Most likely 90 minutes

Step 7

Remove, and let sit for about 15 minutes, then slice and serve.