Prepare the chicken legs: Remove chicken legs from packaging and place on a rack, in a single layer, over baking sheet.
Refrigerate: Let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them; let the air-dry them out. You can omit this part and proceed with the spices, if in a rush.
Preheat: When ready to Smoke, preheat smoker to 250 Degrees F, using wood of choice
Season the chicken legs: Place the chicken in a large bowl, with all the spices, and then drizzle with oil.
Placement: You can place chicken legs directly on the smoker crates or on a wing chicken rack.
Cover and cook: Cover the smoker and Smoke the chicken legs for about 90 minutes and then move the chicken around for even cooking. Part of the smoker is hotter than other parts. Use your best judgement.
Check the temperature: Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), not touching the bone, about 30 more minutes.
Remove and Baste: When the chicken is done, remove from the smoker and immediately baste it with desired barbecue sauce.