Last weekend when I was going to barbecue a whole duck, I was
advised to brine it first for 24 hours.
What I do to chicken is: lemon slices, garlic, salt, mixture of
fresh herbs from my garden (lots). Mix all together. Cram some
under the skin of the breast and thighs. Use a drip pan with
mixture of water and white wine in it. Use a vertical roaster (one
of those stands which you stick up the bird's butt and it comes
out the neck. Or, if you don't have, just lay it flat, in this
case, stick more lemon, herbs etc. in the cavity. Roast away.
Don't know which wood, I always use hickory chips for smoke since
that's what I have. Wonder if I could really tell the difference.