Required ingredients:

•  Chicken, cut into quarters or whole (with skin) fresh or thawed, you can place it in warm water for 20 minutes to shorten smoking process
•  Salt (coarse is recommended)
•  3 oz. of wood pellets and 6 medium-sized rosemary branches

Smoking process
1. Sprinkle a little salt on the chicken.
2. Place the smoker on the fire.
3. Place the chicken on the grill. Make sure the chicken does not cover the entire grill surface so that smoke can go out through the chimney.
4. Insert 2 tablespoon (one ounce) of wood pellets and 2 branches of rosemary through the side opening.
5. Cook the chicken to 230-285 degrees Fahrenheit (not more then 300) for 65-80 minutes for whole chicken or 40-50 minutes for chicken parts, until it is golden brown (no need to turn the chicken over during the smoking process).
6. Every 20 minutes it is recommended to add 2 tablespoon of wood pellets.
Emphasis:

• Make sure that the heat does not exceed 340 degrees Fahrenheit (170 Celsius). High heat may dry the chicken and reduce juiciness.
• It is important that the roof will cover the entire body and that most of the smoke will go out throughout the chimney.
• Before first use, heat the smoker to 250 F (120 C) for 30 minutes
• Smoker can be hot, do not touch with bare hands when it on a fire
• Keep out of reach of children