Start your smoker at least 30 minutes before you want to start cooking.
Allow it to come up to 225-275 depending on your smoker/preferences, though I set mine to 240.
Mix up all the ingredients in a bowl until uniform, including the olive oil.
Place the drumsticks out flat on a sheet pan and coat thoroughly with the mixture, taking care to slather it onto all sides of the drumstick.
Transfer the chicken to your smoker rack.
Put the wood chips of your choice into the smoker, followed immediately by adding the drumsticks.
The closer to the same time, the better.
Allow the drumsticks to smoke for 1.5 - 2 hours, turning them once halfway through with the tongs (this isn’t necessary if you have a hanging rack).
Be sure to add more woodchips as they burn out to get that strong, smoky flavor.
Remove the drumsticks once they reach an internal temperature of at least 165 degrees.
Allow to cool slightly (or not!) before serving.