Remove the giblets from the chicken and bring it to room temperature. Pat dry with paper towels. Spray or drizzle the chicken with cooking oil, then season with stone house seasoning from all sides, including the cavity. If using a BBQ rub, apply an even coating. Truss the legs with kitchen twine and tuck the wings’ tips underneath the back of the bird. Preheat the smoker to 275 degrees Fahrenheit. Place the chicken breast side up and cook for about two hours.
After the first 45 minutes, check on the chicken and give it a spray of cooking oil or butter to help the skin crisp up. After one and a half hours, rotate the chicken to ensure even cooking.
Check the temperature at this stage; it should read around 140 degrees Fahrenheit for the breast and around 150 degrees Fahrenheit at the thigh.
After about two hours, the chicken should read 165 degrees Fahrenheit at the thickest part of the breast and 175 degrees Fahrenheit at the thigh. Remove from the grill and let it rest for 20 minutes before carving and serving.
