Prepare the chicken by separating the drumsticks if desired and place all pieces in a clean plastic storage bag.
Pour olive oil into the bag along with a liberal amount of seasoning and use your hands to evenly coat all the pieces of chicken. Ensure there is adequate seasoning to thoroughly coat each chicken piece and add more oil and seasoning as needed. Let sit for at least an hour.
Preheat your smoker to 250 degrees. (Any temperature between 225 - 300 degrees will yield great results)
Smoke chicken for 1 ½ - 2 hours hours, or until internal temperature reaches 165 degrees. (If broiling right away you can take them out slightly earlier and let them finish coming to temp under the broiler)
*At this point the recipe can be paused if you wish to prep these to eat another day. Just store in the fridge until you wish to continue with the next step.*
Preheat your broiler to high and place chicken in the center of the oven, skin side up (placing the chicken too close to the broiler will prevent some skin from getting crispy before the top blackens). In a few minutes you will hear the crackling of the fat on the skin and baking sheet, at this point the chicken is just about done. Take it out just before it starts to burn.