Some folks like 250º.If you got a sample of CS Chicken rub,lots like it.It is like Cajun ,so watch for heat.Not sure what you mean by oil,but some folks mix the rub with mayo and rub the bird well in and out.
I've just used the Mayo. Alder, Apple, Pecan or most fruit woods go well with chicken. Use a small piece cause the chicken will take on the smoke very well. At 300*, 1.5-2 hrs. Start checking before that just to make sure.
The mayo/sandwich dressing is oil and vinegar,along with an egg.Oil and vinegar is like many folks use on meats of all kinds and the egg gives the emulsification ,so it holds the rub.The sandwich dressing may have lemon juice,as extra brightness in flavor.
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