Sorry John the Butcher has been busy working 6 days a wk but I'll try and give the same response he would since I"m his wife :) First off, we've never smoked any meat but I've been getting lots of questions on it. We've been researching and will share what we learn as we go. We've also got good neighbors that have been smoking meat for generations.
Reference books on my lap: The Canning, Freezing, Curing and Smoking of Meat, Fish & Game by Wilbur Eastman. Available on Amazon or library. A Garden Way Book- one of our favorite publishers.
Don Holm's Book of Food Drying, Pickling and Smoke Curing
The fat requires longer to smoke and gives a less satisfactory product. Only diff in the hen vs tom is the size ( you can read John's big article about that at http://www.all-about-meat.com) A 10-15 lb bird fits in the portable aluminum smokers so refer to your manual as I'm not familiar with the one you have. Looks like you'll be brining it first- either a soak or simmer. Then air dry.Rub all sort of yummy stuff on it, then smoke-maybe even basting in butter every hour. Once you're done smoking it you'll probably finish it off in the oven. You're probably a pro at that part. Both of the books have recipes and I always start by doing things "by the book". Your local library might also have a new and more up-to-date selection of how to smoke meat.
Check out my free report How I Feed My Family of Ten on $100 a week. Available at http://www.all-about-meat.com