Originally Posted by Muscrat
Does the chicken need to be in any type of pan?
Doesn't HAVE to. It may make it easier to remove from the smoker rather than using tongs or something that may mess up the skin and appearance. If I were going to put it in a pan, I'd put a cooling rack in the bottom of the pan to lift the chicken out of the juices that will collect.
Personally, I'd also brine, but that's me. Simple seasoning works best for chicken I think. Injecting the breast and thigh meat with melted butter will also help with flavor and moisture.