I want to smoke a whole chicken this weekend and have a few questions. First should I brine or not? Many say yest, but others say it is not needed. And if I do what to brine in (mixture of course and where do you put your chicken LOL)? Sorry I am new to this. Second how long do you smoke your chicken; is 1/2 of the cook time correct? Third what type of wood? I was thinking an apple/oak mixture. Any other things I should know before hand? Thanks again to all the great/helpful individuals here....You people are great!