Creating a Juicy Smoked Whole Chicken can be straightforward if you follow these steps:

1. Prepare the Smoker: Start by preheating your smoker to a stable temperature of 225°F to 250°F (107°C to 121°C). Add your wood chips to the smoker box or wrap them in foil and poke holes for ventilation.

2. Prepare the Chicken: Remove the giblets from the chicken cavity. Rinse the chicken under cold water and pat dry with paper towels.

3. Apply Oil: Rub the exterior of the chicken with olive oil. This helps the spices adhere and adds moisture.

4. Make the Spice Rub: In a small bowl, mix the smoked paprika, garlic powder, onion powder, brown sugar, cayenne pepper, salt, black pepper, thyme, and oregano.

5. Season the Chicken: Generously apply the spice rub all over the chicken, making sure to get under the skin where possible. This infuses the meat with flavor.

6. Insert a Thermometer: Place a meat thermometer into the thickest part of the chicken breast without touching the bone. This helps monitor the internal temperature.

7. Smoke the Chicken: Place the chicken in the smoker, breast side up. Close the smoker lid and maintain a consistent temperature.

8. Monitor Cooking: Smoke the chicken for approximately 3 to 4 hours or until the internal temperature reaches 165°F (74°C).

9. Check for Doneness: Use the meat thermometer to ensure the thickest part of the thigh also reaches 165°F (74°C).

10. Rest the Chicken: Once cooked, carefully remove the chicken from the smoker. Let it rest for 15-20 minutes to allow the juices to redistribute.

11. Carve and Serve: After resting, carve the chicken and serve it immediately to enjoy all the smokiness and juiciness.