Any thoughts on the right size chickens to smoke if I'm planning on serving half and quarters? My plan would be to keep them whole rather than spatchcocking simply cooker capacity. Thoughts on that?
I can't speak from a restaurant standpoint, but purely with a home cook's experience: I have found that when cooking half chickens, a 2.5 - 3-lb whole makes a very satisfying half with the back and wing tips removed before serving. For quarters, I like a 4 (or slightly higher) pounder, again with backs and wing tips removed. Just what everybody likes around here, and we really like grilled or smoked chicken.