Poor charcoal in a chimney and add 2 wax starter cubes underneath and allow the charcoal to burn until you the majority are covered in ash.
Dump into bottom of smoke and assemble with water pan a grates and top with lid
Once the smoker has reached 225°-250° place chick skin side up on smoker. Allow to smoke approximately 15 minutes per pound until done.
Check with instant read thermometer after the first hour and adjust time accordingly
Once your temperature had reached 162-165° take off the smoker and allow to rest for 10 minutes before serving. There will be 3-5° of carry over cooking from the residual heat.