Well since my Charbroil SRG died I haven cooked a whole chicken.
It's been my favorite way of cooking a smoked chicken with crispy skin.
Well cooked a whole chicken on the AKORN.
Took a brined chicken & smoked at 200F for 1 hour.
Then heated up to 400-450F till probe reached 160F ( about 45 minutes more)
Came out great, juicy, good smoke flavor ( maybe not as much as SRG) crispy edible skin!