Place chicken on top rack of smoker. Smoke for about 2 ½ to 3 ½ hours, or until a thermometer inserted into the breast reads 160 degrees F. Check charcoal and wood chips after every hour, adding additional charcoal for fuel, or wood chips for flavor, as needed or desired.
(Our smoker held about a 250 degree F temperature and took about 3 hours to smoke our chicken.)
Rest the maraschino cherry lime smoked chicken for 20 minutes before carving.
If you can't find cherry wood chips, use another fruit wood such as apple, to complement the cherry/lime fruit flavor combination.