Rinse the whole chicken if you wish, then pat it completely dry with paper towels. (If you prefer to avoid splashing, you can skip rinsing and simply pat dry.)

Rub 1 tablespoon olive oil evenly over the entire chicken, including the cavity. Sprinkle 1.5 tablespoons BBQ seasoning all over the skin and inside the cavity, and massage the seasoning into the skin so the bird is evenly coated.

Tie the legs together with kitchen twine and tuck the wing tips under the bird to keep them from burning.

Optional: For crispier skin, place the seasoned, uncovered chicken in the refrigerator for 15 minutes to 2 hours (or up to overnight) to dry the skin. If you’re short on time, you can skip this step.

Preheat your Traeger or pellet smoker for 15 minutes to the temperature you choose: 250°F for slower smoking or 375°F for faster cooking.

Place the chicken on the smoker grates breast-side up. Smoke until the internal temperature reaches 165°F in the thickest part of the thigh (avoid touching the bone with the thermometer). Estimated cook times: at 250°F about 30–45 minutes per pound; at 375°F about 20–25 minutes per pound.

When the chicken reaches 165°F, remove it from the smoker and tent loosely with foil. Let it rest on a cutting board for at least 20 minutes to allow the juices to redistribute.

Carve the rested chicken and serve.