I can help you with the chicken - leave the chicken whole, rub it with softened butter and then a rub of:
1 TBS each:
smoked paprika if you have it otherwise regular paprika
For these use 1 tsp. or less each:
ground red pepper
Now, if you REALLY want to do it "right" do beer can chicken. Remove the top off a beer can using an old-fashioned church key opener - just be careful and start at the tab pressing down all the way around until you can bend the top down. Pour half the beer out, add 2 TBS chopped onion, 1 TBS butter, 1 TBS above rub. Do the rub last as it will cause the ber to foam. Proceed with inside of chicken (butter and rub) then place on top of beer can. Rub outside with softened butter and rub and carefully set inside your smoker. It's good to have someone pour the rub on the chicken or in your hands so no cross-contamination happens. I make a HUGE amount of this rub and then keep the rest for future use.
When you remove it from the smoker (after 5 - 6 hours - if the leg wiggles easily its done) be sure and use the proper gloves. Have someone use a towel to carefully/slowly pull the beer can out. Apologize as you do this
. Let the chicken rest for about 30 minutes. I have also cooked for 3 hours in the smoker to get the good smoke flavor and then finished for about 45 minutes in the oven.
Was that hard to follow?
A soda can will also work in a pinch - it's just the contents in the can create steam which makes the most delicious, moist chicken! How big is the bird? The ones I do are usually around 5 plus a bit lbs.