My first adventure in smoking whole chicken was a success! I experimented with chicken breasts while smoking other foods before going for the whole chicken. What I discovered and found the yummiest I used on the whole chicken. Before the bird was kissed by the smoke after I used a LP (Gas) smoker (Smoke Hollow) Cooked at 225-230 F for 7hrs to get to 165 deg. internally I used Red Oak chunks dry. I tried Apple Peach Maple and Cherry found I like Red Oak the best. I did NOT brine the bird before smoking. I went skinless. Yes I skinned the bird before smoking it. Ive found it really helps to give the bird a lot more of the yummy smoky flavor. I didnt skin the legs or the wings. I used a rub of cayenne pepper black pepper rosemary paprika and previously smoke roasted garlic. I used a vertical method of smoking like beer can chicken I just don’t use the beer can. Turned out AWESOME! Just a tad dry I am thinking that’s because of the lack of skin to keep the moisture in. I also think it may have been the low temp and long cook time. The next bird I do will be skinless and I am going to up the temp to 260 – 270 see if that helps. I plan on doing a few more whole chickens before I move to giving a whole turkey a try.