Thanks Ken-
Spatchcocked would be fine. I was pushing temps pretty hard on these birds, which normally I wouldn't do, but for 4-4.5lb spatchcocked birds @ 225-250*, I'd plan on about 3.5 hours smoke time...more for larger birds. Different smokers may take more or less time, and depending on wether they are stock or have modifications will also effect the actually times, so cooking to internal temps is the best approach. USDA now recommends a minimum of 165* internal temp for domestic poultry, but you may want to go to 170-175* in the thigh/leg or it may be quite pink near the bone.
I'm not real familiar with the smoker you speak of, but if you have questions about it, I recommend you check a bit in the electric smokers forum and if you still need info, fire away with a new thread. Just remember, there's no such thing as stupid question.
Anyway, 170* in the breast for extra assurance for me (still very moist and tender) and pretty often, I go up to 175* in the thigh...I just don't like serving/eating chickens showing alot of pink. A verified digital probe or calibrated analog meat thermometer are a must for cooking low & slow, not only to be safe, but to assure a very good eating product.
BTW, welcome to SMF!
Hey, you should swing by the Roll Call forum and introduce yourself and tell us a little about your cooking experience/equipment and then we can properly welcome you, as well. If you're new to cooking, be sure to check out the food safety forum...tons of valuable info.
Eric
