Well, the wife was doing up a full chicken thing so she was about to throw it in the oven and asked if I would smoke it. I told her smoking needs planned but I figured because my smokers are electric, some smoke is better than none and pretty close to throwing it in the oven...
I have never smoked a full chicken. She had it stuffed with some basel crap, etc. I decided to at least inject it with beer to maintain moisture and I used a citrus boil pot under it. i smoked at 230 for an hour, then pushed up to my max of 275 and probed the breast for temp. I ran to 165 but found that other parts of the chicken did not get done and were still bloody.
The taste was bla. Smelled really good but had next to no flavor. Moist and looked great, but looks did nothing. I used cherry wood and a quick baste half way through. I am quickly NOT liking cherry wood. I did my cheese with it and did not like it either. I might want to try peach or apple and might just prefer the flavor of hickory or mesquite..
Now, I make a GD mean grilled chicken and kind of wondering if smoked chicken is not for me.... Maybe I rushed things and paid... only ran a little over 2 hrs on this. I did find that the breast will finish before the rest due to fat probably so to get the whole chicken done, you end up over cooking the breast.