I have my 4 lb. chicken all prepped and ready to go in the fridge. I seasoned and injected it. On the smoker, I have a Brinkmann Square charcoal wil coal pan mod. and sand in the water pan covered in foil with drip pan over it. Am using 2 dig. thermometers with an old-school oven thermometer dial inside. I m looking for any time and temp. tips before I dive in - and/ or wisdom on doing a whole chicken.