Any advice would be greatly appreciated! Thanks in advance.
Dry smoking means no water in the water pan. Water helps smoke stick to the meat, but mainly acts as a heat sink to help keep temps low. With chicken you're better off with higher temps so dry smoking will help less smoke stick to the meat.
Here's a thread that describes woods for smoking and gives you an idea of the variety and strength of the woods you can use in your WSM along with your charcoal.
A smoking secret I learned long ago, try a smoke and see what the least amount you can use and still get the hint of smoke flavor. If I heavy smoked smoked something, Mom, she wouldn't say anything but she never did much but cut it uo and move it around her plate. A light smoke, I normally use pecan but of any wood, and she would have a hard time figuring out how to get more without needing to say something...LOL
Remember that 100 to 145 IT window, try 1/2 a chunk instead of one, try 1/2 of 1/2. Some of the different woods are harsher than others but you can easily change the smoke profile by varying the amount of wood smoked.
Mixing really just confuses those lucky few whose palete is refined enough to distinguish those smoke tastes. I always believe that less is mo' better. I can't imagine someone telling me that my meat was harsh from smoke, man, woman, or child.
You really can use any smoke for any meat if you can master the amount that it needs. Mesquite is really heavy like hickory and I have used both on nearly all the standard meats. Its about learning to measure the smoke. You'll be amazed when you try using a light hand on the smoke, and the compliments you'll recieve.
Nice looking bird, have you brined one yet......Oh my goodness...... that's some good stuff maynard!
You didn't mention what did your bride think? Get her on-board and the doors to outside cooking open up!
Its as good as the one you just cooked and better! Its just the next step in your voyage.
Oak will be milder than apple if it is well seasoned, my favorite mild smoke wood is maple.