Georgie , do not soak the chips they will cause bad smoke (heavy white or off colored smoke) . Use your normal method of burning your fuel , except for he
wet part.
I feel Spatchocking a bird is the easiest for a new Smoker to try . You'll get more even heat to all parts of the Bird. Beercan is popular and easy also .
Most Chickens now don't need the Brining. They come in the bag with a saline brine used for lenghthening , the
sell by date . Fresh or unpackaged Fowl will benefit from a Brine .Add extra flavor in your Brine , i.e. - Garlic ,
Onion , Bay , Rosemary , anything .
Have fun and . . .