I will be smoking a whole chicken tomorrow, probably 5-6 pounder. I plan on spatchcocking to help with the cooking evenly and getting smoke throughout the bird. Below are the questions I have that I hope someone can shed some light on: What smoking temperature do you recommend for this situation? Approximately how long per pound at the temperature that is recommended (I know that ultimately with so many variables this could fluctuate and using a meat thermometer is the indicator of doneness)? Do I need to use water in the water pan of the smoker since I would assume this will be at a higher temp than the normal "low and slow" smoking? Any other suggestions for moist chicken? Also, I plan on once up to temp throwing on the grill with skin side down for 10-15 minutes to crisp up the skin if needed as I don't want rubbery skin. Thank you in advance!