I have used my smoker to do whole chickens as well as surround with charcoal/indirect on a regular grill. Actually, soaking the wood isn't a big deal. If you insist on soaking 30 minutes is plenty of time.
I rub the inside with butter and the rub, place on a beer can where I have poured out half and added some butter, onion, and some of the rub, then rub the outside with more butter and rub. The rub I make has kosher salt, brown sugar, dry mustard, garlic powder, onion powder, smoked paprika, oregano, cayenne, chili powder, cumin, white pepper, and I think that's about it. In an actual smoker the chickens can take up to 5-6 hours. Indirect, with the coals on all sides of the bird, takes about 1 1/2 to 2 hours, depending on the intensity of the heat.
And stick it's little wings behind like it's resting.
"Count yourself...you ain't so many" - quote from Buck's Daddy