Chickens are the easiest thing in the world to smoke, and is cheap enough to experiment on, on a regular basis.
I usually brine overnight in water, salt, garlic and onion, and then smoke at 225 for about 4-6 hours. My smoker is electric and takes small wood chips. I refill the chips every 30 mins for the first 2 hours.
This has worked well for us.
:thumbup:
KillJoy