I agree that it's not a real comparison. Plus, there are so many ways to smoke chicken. Technically speaking (and correct me if I'm wrong) but smoking is really below 2250 or 275. Once you're above 300, it's actually roasting. These two techniques will yield different results.
Smoked chicken usually gives a more rubbery or less crisp skin.
Roasting does a better job, but grilling gives you crispier skin.
Then there's direct and indirect grilling. Both will do a different thing as well.
When I grill chicken, I'm usually doing parts....typically breasts. Sometimes bone in, skin on, but sometimes boneless skinless. My favorite is bone in, skin on chicken breasts direct grilled over HOT coals bone side down, then flipped for the last 5 minutes.
When I do wings, I like to indirect grill them with smoke for about 1.5 hours and then finish them direct to crisp the skin.
But, I do a LOT of whole roasted chickens on the smoker. Still smoking, but at the higher temp, it only takes around 45 minutes-1 hour and gives a farkin awesome finished product. The family loves both, as do I.
