I have a 7 pound whole chicken?

After a good 4 hours, maybe lift the lid and try to wiggle the wing. Notice if the bone is loose and the meat seems to kinda look done, smells done and any juices should run clear. I always use an instant read thermometer that you can buy for $6.00 in most supermarkets now. The temp. should read at least 165° F.

http://www.fsis.usda.gov/Is_It_Done_Yet/Brochure_T...

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On low, over night 7-8 hours at least.

On high, stuffed, 2-3 hours. Unstuffed, 1½-2½ hours.

Internal temp has to be over 160°F.

normally it takes three to four hours and i put tons of spices in with it stuff w rosemary and herbs and salt and pepper the outside well.lemons sliced.if you like?i dont know you didnt say what you were cooking like barbq /australianspicey or how?

http://busycooks.about.com/od/recipesbycourse/a/mo...

here is the temp each piece needs to be for it to be safe.since it is so large i would make sure to use themometer to be sure of temps.