If desired, remove skin from chicken. Place chicken in a self-sealing plastic bag set in a deep dish. For marinade, in a small bowl combine tomato juice, onion, water, lime juice, oil, Pickapeppa sauce (if desired), salt, and garlic. Pour over chicken; seal bag. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.
At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using. Drain chicken, discarding marinade. Sprinkle jerk seasoning evenly over chicken; rub in with your fingers.
In a smoker arrange preheated coals, drained wood chunks, and water pan according to the manufacturers directions. Pour water into pan. Place chicken on the grill rack over water pan. Cover; smoke for 1-1/2 to 2 hours or until chicken is tender and juices run clear (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Add additional coals and water as needed to maintain temperature and moisture. Serve chicken with lime wedges. Makes 6 servings.