Rinse the whole chicken under cold water and pat dry with paper towels. Remove giblets if necessary.

In a bowl, combine smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the mixture all over the chicken and inside the cavity.

Preheat your smoker or grill to indirect heat at 225°F (107°C). Add wood chips once ready.

Place the seasoned chicken on the grill grates breast side up and smoke for 4-5 hours until it reaches an internal temperature of 165°F (74°C).

Baste with melted butter or olive oil halfway through cooking to keep it moist.

Let the chicken rest for at least 15 minutes before carving.