Smoked Chicken, pan or no pan?

[Chipper]

Planning on smoking a 5# bird tomorrow, my first.  I was hoping to set the bird, brined and rubbed, into a shallow aluminum disposable pan together with potatoes and other veggies so they would cook in the juices.   My question is; will this arrangement affect the smoke of the chicken, act as a shield.  Or, should the chicken be placed, nude and alone, on the racks with the veggies separate?  Also, is there any chance the veggies will dry out after four hours?  Any recommendations?    Thanks  Chipper

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[DivotMaker]

Naked on the rack has always worked best for me with poultry, or anything else for that matter.  The pan acts as a heat shield, and will prevent the skin from browning much.  I'd do the veggies another way, if it were me.  For 360-cooking, you want the heat to flow around all sides of the meat.  It has a hard time doing that with a pan below.

[Chipper]

I knew you'd be there for me Tony.  But........ if I put my veggies on the top rack and the bird on the bottom rack I still win, right?

[swthorpe]

Yes, that is what I would do.  Today, for example, I have chicken breasts on the lower grate of the smoker, and a AL pan of mac and cheese on the top rack!

[DivotMaker]

You win, Chipper!  Great plan!

[Walt]

Root vegetables would probably benefit under the chicken being basted in the rendered chicken fat.  Rendered fat makes everything better!