Welcome aboard GGski from the Greater Metropolitan Detroit Area Smokers.
As far as your smoked chicken throwdown, use the holder (if you have one) for the beer can, but skip the beer. It is better used to cool down the cook. By standing the bird on the holder, you get the heat and the smoke up in the cavity for a better smoke/cook. Or you can spatchcock it, cut out the backbone and lay the whole bird flat to cook. You can brine it for a few hours, I like mine simple, salt, sugar and garlic powder, but the details can be yours.
Just a few suggestions.