So I've never done one of these before but with whole chickens so cheap I'm tired of buying pieces! I cut the back bone out, removed the giblets, layed it out flat, injected a little creole butter and rubbed with Tony C's Creole seasoning. This is what I've got in the fridge: Now the questions: 1- Cook it on the Mini WSM or the 22"kettle? 2- Wood type, I've got cherry, pecan, peach, hickory and apple?? Let me know your thoughts!