I roasted a checkin in the Bradley Smoker today and it culd not have been simpler or better tasting! I brined it for 2 hours, put it on one of thse 'beer can chicken' things so it sat upright, and then put it in the smoker for five hours at about 200 degrees.
I had a remote meat thermometer in the thigh so when the bird hit 170 degrees I knew it was done.
When I pulled it out of the smoker the skin was a deep dark read but I had been warned about that. I carved the chicken up and it was just about the tenderest most juicy chicken I'd ever prepared.
And the flavor. Oh.MyGod. It was WONDERFUL. I really like roasting chicken this way. It's easy and relaxing. (Much easier than roasting a chicken in the oven) The fact that it's done at the low temperature means that the cooking is slower and less hectic. 15 minutes more or less isn't going to make a difference, so if you are in the middle of something else when the thermometer hits 170 do sweat it. You've got all the time in the world.
Oh, and did I mention the flavor was orgsmicly good.