I have read most all the threads here but still have questions.
1. Should I fill the water tray at the bottom of the smoker to help keep it moist? I plan on soaking it in brine 4-8+ hours.
2. I planned on cooking it at 275-300* That said, how long per pound should it take?
3. Looking at #2, I have read about splitting the whole chicken down the middle to help it cook more evenly and faster. What will that do to the cook times per pound?
Thanks in advance!