Place about 4 to 5 cups of wood chunks in a small aluminum pan; pour in apple
juice or water to cover the wood chips. Let the wood sit in the liquid overnight, this will
prevent the wood from burning fast during the smoking process and will also add some
Rinse the chicken, trim any excess skin or fat around the neck area and clean
the giblets if any. Place chicken in chopping board and pat dry. Drizzle chicken with oil
and spread all over the bird.
Season inside and outside of chicken generously with salt, pepper and creole
seasoning. Tie the legs together using kitchen string or butcher's twine. Transfer
chicken to a large bowl, cover with plastic wrap and place in the refrigerator for about 2
hours or overnight to marinate.
While the chicken marinates, prepare the gas grill for smoking by placing about a
cup of the wet wood chunks in an aluminum foil, tightly seal the foil and use a knife to
make tiny holes on one side of the foil (this will work as a smoke box if you do not have
one). Light only one grill burner (preferably an extreme burner) to medium heat, place
the premade smoke box on the lit burner. Close the grill to preheat to about 225F to
Place the whole chicken in the preheated grill breast side up. If desired, place a
small bowl of water at the side of the chicken, this helps to add some moisture during
smoking. Close the grill and cook for about 4-5 hours depending on the size of the
chicken and the amount of heat. Avoid opening the grill often but check smoke box and
replace them when necessary.
Once the chicken has reached an internal temperature of 165°F, remove from
the smoker and let rest for 15 to 20 minutes to allow the juice to redistribute.
Carve the smoked whole chicken into desired servings and serve.