I'm preparing for my first real BBQ this weekend - picked up a 6.5 lb
chicken. It was the smallest whole chicken at the supermarket. I'm going
to skip the rub that I had mentioned earlier & will instead make a basting
sauce. I'm also going to skip the brine this time - I want to keep things
simple. I plan on using about 80% oak & 20% hickory.

Smoking this thing at 225 to 250, how long should I expect it to take?

Should I butterfly the chicken or cook it as is?

Should I remove the skin before cooking?

Should I inject the bird with some of the baste prior to cooking?

How much wood do I use? Will a few 2X2 chunks be enough?

Thanks for you help!