Rinse the chicken with cold water, thoroughly dry them with a paper towel. Then lightly dust them with baking powder. Return to the refrigerator for 2-4 hours.
Light your grill and set it up for two zone cooking, establishing temperature at 275° to 285°F. Place the optional one or two wood chunks on the hot coals to establish steady clean smoke.
Spray drumsticks lightly with olive oil spray and generously coat the chicken legs with the bbq rub.
Place the drumsticks in the rack, hanging upside down. If you don’t have one with a catch tray, you can use a baking sheet as a catch tray. You’ll need to collect the juices to make the glaze.
Place the rack of drumsticks, or the drumsticks without the rack on the indirect heat section of your grill. Close the lid and allow chicken to cook for about 45 minutes or until the drumsticks reach 165°F. Then, crank the heat of the grill to 325°F till the drumsticks reach an internal temperature of 180°F. About 10 minutes.
Pull chicken off the grill and set aside.
Pour the drippings into a small bowl, whisking in honey and one additional teaspoon of bbq rub to create the glaze.
Lightly brush or drizzle glaze onto drumsticks. Garnish and serve hot.