We all do them in our own ways. I do brine overnight, with fresh herbs in the brine. I then let the bird dry in the fridge for a few hours so the skin will brown up nicely.
Now, I use a rotisserie, but you can get good results with indirect heat, too. But, I like some direct heat to crisp up the skin.
Chicken takes smoke well, so with a cook time that isn't going to be more than 60-90 minutes, you should still taste the smoke. if you toss some wood in your coals. I like pecan, personally.
So, my method is really more grilling than smoking.