Pat drumsticks completely dry with paper towels — moisture slows smoke absorption and makes skin rubbery. Coat all sides with a dry rub of salt, brown sugar, paprika, garlic powder, and onion powder, pressing it into the skin. Optional: dry-brine uncovered in the fridge for several hours or overnight for deeper flavor. Pull drumsticks from the fridge 30–45 minutes before smoking so they're not ice-cold. Have an instant-read or probe thermometer ready — timing alone won't tell you when they're done.

Preheat your smoker to 135°C. Add hardwood chunks or chips (apple, cherry, or hickory work well). Wait for a steady, clear or blue-tinted smoke stream before loading — thick white or black smoke turns the meat acrid. Arrange drumsticks on the grate with space between them for airflow. Close the lid and minimize opening. Smoke for 150–240 minutes (2.5–4 hours) total; larger drumsticks run toward the longer end. Add fresh wood every 30–45 minutes to hold 135°C and keep smoke flowing. Use vents to fine-tune temperature — open slightly to raise heat, close slightly to lower; never seal them fully. Start probing at 2.5 hours. Insert the thermometer into the thickest part, avoiding the bone. Pull at 79°C internal — dark meat needs this higher temp for tender, pull-apart results.

Pull drumsticks at 79°C internal temp. Rest uncovered 10–15 minutes before serving so juices redistribute. Deep reddish-brown skin is normal smoke coloring, not burning. Always pull by thermometer reading, not time. Use only a few wood chunks added gradually — too much wood turns meat bitter. Keep the smoker lid closed; frequent opening causes temperature swings and uneven cooking.