• Remove chicken quarters from the packaging and place them on a rack, in a single layer, over a baking sheet.
• Let them sit in the fridge for a minimum of 3 hours (preferably overnight). Do not cover them; let them air-dry. You can omit this part and proceed with the spices if in a rush.
• When ready to smoke, preheat the smoker to 250℉/121℃, using your favorite wood chips.
• Place the chicken in a large bowl with all the spices, and then drizzle with oil.
• You can place chicken quarters directly on the smoker crates or on a chicken rack.
• Cover the smoker, smoke the chicken 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 judgment.
• Smoke until the chicken has reached an internal temperature of 165℉/74℃, not touching the bone, for about 30 more minutes.
• When the chicken is done. Remove from the smoker and immediately baste it with desired barbecue sauce.

Using a Pellet Smoker

• Place the cuts in a rack indirect to the heat source. This will ensure that your meat will cook evenly without one side burning.
• Add a pan with half a cup of water to the smoking chamber to prevent it from drying out.

Using a Charcoal Smoker

• Place the hot charcoals on one extreme side of the grill.
• Add a tin catch just below the grill to catch any juices that drip off.
• Put the quarters on the other side of the grill furthest from the coals and the water pan beside it.

Using an Electric Smoker

• Preheat and pre-smoke the unit with the woodchips of your choice.
• Once it reaches the desired temperature, place the water pan inside the lowest space inside the unit.
• Place the chicken meat on the racks and close the lid or door.