Preparation:
The last time I did it I split a 4 lb. chicken and salt and peppered it first thing before firing up the smoker and making the basting sauce.
Bring basting sauce slowly to a boil and take off heat.
I smoked it at 225 - 250F for 4 hours. I basted it about every hour and also added a foil packet of mesquite chips to the coals (mostly mesquite with some Kingsford thrown in). | 