Start by gathering your chicken legs and thighs. Pat them dry with paper towels—this is crucial for getting that crispy skin. If the chicken feels wet or slippery, the seasoning won’t stick properly, and the skin won’t crisp up during smoking. Take your time with this step; it’s worth it.

Once the chicken is dry, lay it out on a clean cutting board or tray. Now it’s time to season. Grab a small bowl and mix together your dry rub ingredients: salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper (if you like a little heat), and dried thyme. Stir everything together until well combined.

Generously sprinkle the dry rub over the chicken, pressing it into the skin and flesh. Don’t be shy here—the seasoning is what gives the chicken its bold flavor. Make sure to coat all sides evenly, including the undersides and any crevices. If you’re prepping ahead, place the seasoned chicken on a wire rack set over a baking sheet and refrigerate uncovered for up to 24 hours. This air-drying step is optional but highly recommended for extra crispy skin.

While the chicken rests, it’s time to get your smoker ready. Set it to a low temperature between 225°F and 250°F. Low and slow is the key to tender, juicy meat. Add your choice of wood chips—hickory, applewood, or cherry wood are all excellent options. Each type of wood adds its own unique flavor profile, so feel free to experiment.

If you’re using a pellet smoker, simply load the hopper with pellets and set the temperature. For charcoal smokers, light the coals and let them burn down until they’re covered with a thin layer of white ash. Then, scatter the wood chips over the coals. If you’re using a gas grill, place the wood chips in a smoker box or wrap them in aluminum foil with holes poked in it.

Once the smoker is preheated and producing steady smoke, place the chicken on the grill grate, skin side up. Arrange the pieces so they’re not touching—this ensures even cooking and prevents steaming. Close the lid and let the smoker work its magic.

Smoke the chicken for about 1.5 to 2 hours, or until the internal temperature reaches 165°F in the thickest part of the meat. Use a meat thermometer to check the temperature. Insert the probe into the thickest part of the thigh or leg, avoiding the bone, which can give an inaccurate reading.

During this time, resist the urge to open the smoker lid too often. Every time you lift the lid, you lose heat and smoke, which can extend the cooking time. Trust the process—it’s worth the wait.

Once the chicken reaches 165°F, crank up the heat to 375°F for the final 10-15 minutes. This step is essential for achieving that golden-brown, crispy skin. Keep an eye on the chicken to make sure it doesn’t burn, but don’t skip this step—it’s what takes the dish from good to great.

When the chicken is done, remove it from the smoker and let it rest on a cutting board or platter for 5-10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. While the chicken rests, take a moment to admire your handiwork. That smoky aroma? Pure perfection.

Finally, serve the chicken hot with your favorite sides—or enjoy it on its own if you’re following the carnivore diet. Either way, it’s a meal that’s sure to satisfy.