Another Newbie Question: Smoking a whole chicken

Like others I would like to smoke a turkey this Thanksgiving.  Today I plan on practicing on a whole chicken.  I don't want to do anything fancy with seasonings and rubs just a basic chicken.

My plan is to set the plate setter legs up and then place the chicken on one of those horizontal racks with a drip pan underneath.  Questions:

Best cooking temperature? 350º to 380º

Cooking time per pound? Most chickens about 1½ hrs.(for the whole bird)

Can I use just a basic throwaway foil pan for the drip pan? You bet!

What temp indicates the bird is done? You want about 160º in the breast & 175º in the thigh

Suggestions for a mild seasoning or other basic things to do to the chicken before cooking?

Thanks in advance.

Seasonings are wide open ... lately I have enjoyed Dizzy Pig's offerings ... quite nice!

I would put some liquid in the drip pan so it doesn't dry out which you could use for gravy if you like...

Stan,

People seem to like my birds when seasoned only with cracked pepper and large salt, sea salt usually. I cook at 275-300, internal temp of 180. Check temp in a couple places in the breast and the nooks of the dark meat.
You are gonna look at 1.5 hrs a pound, that is approximate, for the turkey.
I do not worry about the drippings. I also don't brine, marinade or inject. That is all personal preference. Experiment and see what people like and what you like.