This is a recipe that was adapted from Kraft Foods. It was a big hit at my recent cookout. I made my own barbecue sauce and used 1960's Catalina Dressing for the quick marinade. This is delicious served with smoked corn on the cob and coleslaw.
In a small bowl, mix together the dressing through oil. Wash and dry the drumsticks and add to a large bag. Pour prepared dressing mixture over chicken and gently coat .
Remove chicken and arrange on large cookie sheet. Allow to stand while preparing smoker and bringing to temperature.
Fill smoker water pan as directed by manufacturer, add pre-soaked wood chips. Bring smoker to a temperature of 250 degrees. Lightly grease or spray racks. Arrange chicken drumsticks on racks leaving enough space for chicken to cook.
Cook chicken at 250 degrees for 2 to 2 1/2 hours or until internal temperature is 185 degrees, turning every 30 minutes and basting with barbecue sauce.