I use walkerswood jerk seasoning. Not the sauce. I add some hickory smoke flavor barbeque sauce and marinade a whole chicken cut in half over night. The next day I cook it on a charcoal smoker @ about 200 degrees with added wet wood chips soaked in red stripe. Takes a good hour to cook. Here is the link to hot sauce world.
http://www.hotsauceworld.com/jerk-sa...---spices.html