I have a 3 1/2 pound butterflied chicken I would like to smoke on my kamado. I have never done this before and I hope someone can help me. I bought the chicken from a local butcher and its pre marinaded by the buthcher with a wet butter/garlic rub. How long should I smoke? What kind of wood chips should I use? What temp should I smoke at? Should I use a water pan or just a pan to catch the drippings? Any help is much appreciated, I am a rookie when it comes to this stuff.