Loosen the skin and apply 1/2 the salt, pepper and minced garlic as evenly as possible under the skin on both halves.
Lightly coat the outer skin of the chicken with oil and apply the remaining salt, pepper and garlic. Cover with plastic wrap and return to the refrigerator till ready to place on the smoker.
Once the smoker is up to the desired temperature place the chicken on the smoker skin side up, insert the food probe if you are using a digital thermometer and close the smoker. monitor the temperature frequently during the cook.
The Peach Ginger BBQ sauce
Peel and cut up the peaches. Cut the lemon in half and after each peach is peeled and cut up coat it with lemon juice to keep it from turning brown.
Peel and chop the onion.
Take a 2 to 4 qt. pot and heat the oil, add the onion and saute till clear add the peaches and the remaining ingredients and bring to a slow boil.
Reduce heat and simmer the sauce for 45 minutes. If you have an immersion blender use it to puree the cooked peaches in the pot, if you do not have one then use a blender or a food processor to chop up the peach parts. Be careful of moving the hot mixture to the blender and blend in small batches, so that you do not burn your self. Return the mixture to the pot and keep warm till your ready for the meal.
Recipe by From Calculu∫ to Cupcake∫ at https://www.fromcalculustocupcakes.com/smoked-chicken-peach-ginger-barbecue-sauce/