Can you leave chicken in the smoker after it has stopped cooking to keep it warm?
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What kind of smoker? Is there still smoke? What temperature? How long do you want to leave it? – Sobachatina Jan 5 '17 at 18:06
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Master built, no smoke, had to cook it at 225, and I want to leave it about to 3 hours. – user53420 Jan 5 '17 at 18:14
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Safety-wise, as long as you keep the chicken above 140°F, you can keep it there forever. Once you get below 140°F, you're supposed to have it either eaten or cooled to 40°F within 2 hours. (It's actually safe a little lower—but it's best to leave a margin of error!) For details, see How do I know if food left at room temperature is still safe to eat?
Quality-wise, it's going to continue to cook, and its going to continue to lose moisture (unless your smoker is really humid, like a commercial combi oven can be). The hotter it is, the faster it will cook and dry out. Cooking is fairly slow once you get down to near 140°F, though.
Three hours should be doable.
