Not sure what kind of smoker you have, but here is an easy protocol my family has been doing for about 25 years.

Salt rub the bird the night before to help open up the skin and let the smoke in.

I cold smoke mine for about 3-4 hours, depending on size and how much effort I want to put into it, using alder pieces because they are readily available (be sure and remove any bark). When cold smoking, you simply place it on a rack in the smoker with nothing else required.

Finish covered in the oven for an hour and a half or so @ about 400 (use an internal thermometer to assure it has reached the proper internal temp for long enough)

Sometimes I will uncover it for the last half hour for a nice roasted appearance and to firm up the skin.

A day or two later it will be ten times better than the day you smoked it. Pre-smoking and reheating wouldn't be a bad idea.