From my experience, and based on what I have read here from others, it seems most have the best luck going the hot and fast route. Cook temps in the 350-400 range. Personally, I love the yardbird seasoning. Several folks have tried a "slather" of mayo on the bird and say it will produce a great bite through skin, I have not tried it, but others have said it works well. Others have said to prep your bird the day before, pat it dry, leave it in the refer overnight uncovered, and that this process will give a good bite through skin also, again I have not tried that, so can't vouch for it.
I have found that chicken really picks up the smoke, so goo easy on your wood of choice, it doesn't take much for chicken.
Hope this is of some help to ya :-D.
KC