Remove whole chicken from plastic wrap. (Remove giblits and neck if they are included inside the carcass.)
Completely thaw the chicken in your refrigerator (or a water bath). Before taking the next step, make sure the chicken is dry by patting it with clean paper towels or a cloth.
Coat the outside with extra virgin olive oil.
Generously sprinkle Fat Pants on all sides of the chicken.
Place the chicken directly on the smoker/grill and smoke the bird on "high smoke" (approximately 200-degrees) for 1 hour.
Turn up the pellet grill/smoker to 325-degrees and smoke the chicken until the internal temperature reaches 165-degrees. Remove the chicken from the smoker and allow the chicken to "rest" and redistribute juices for approximately 15-20 minutes before carving and serving.