1. Soak wood chips in water for at least 30 minutes.

2. Preheat a smoker to 225° to 250°. Sprinkle soaked mesquite chips over coals.

3. In a small bowl, combine garlic salt, onion powder, salt, pepper, and chili powder.

4. Rinse chicken and pat dry. Rub chicken with oil, and then sprinkle with garlic-salt mixture.

5. Place chicken in smoker, and cook, with smoker lid closed, until a meat thermometer inserted in the thickest portion registers 165°, 3 to 4 hours. Remove from smoker, and let stand until chicken is cool enough to handle, approximately 30 minutes. Shred meat, discarding skin and bones. Serve with Alabama White Sauce.