Start with split breasts, bone it and with skin still on or leg quarters with the skin still on. Cut away any excess fat that you see. Rinse the meat and pat dry with paper towels. Rub the meat with olive oil. Sprinkle and rub into the meat a light coating of the Chicken Rub from Traeger. You can then leave the meat covered in the refrigerator for a couple of hours if you are not ready to start the smoke session right away. Start the grill on high for about 15-20 minutes then cut it back to the smoke setting. Clean the grates with a wire grill brush if needed and spray Pam on them to help prevent any sticking. Place the chicken breasts on the grill. Try not to interrupt the smoke at least for the first hour and then just quick enough to mist the meat with apple juice. Repeat the misting about every 45 minutes to an hour. If time permits keep things on the smoke setting for 3 to 4 hours and then change the setting to medium. Depending on the outside temperature it takes about another hour to increase the internal temperature of the meat to around 175-180 degrees. It is usually a good idea to check the chicken with a meat thermometer every 20 to 30 minutes during this final phase to get it just right. If the chicken is ready before the rest of the meal place the meat in an aluminum container and cover it with foil. Change the setting on the grill back to smoke and the grill will keep the chicken warm this way until time to serve. Pecan or Hazelnut are great pellets to try for this as well.