Mine's much like Kevins. This and indrect on the kettle are how I do chicken.
Brine or marinate if you can (not always necessary with dark meat, but helps). Pat dry and use your favorite rub. For better skin, let rest in the fridge for an hour or so. Oh, and break the joint.
No water pan. One unilt chimney on top of one lit. Let it get going. add smoke wood.
Add chicken to top rack (if doing more then'll fit on the top, use a couple cans and move the bottom rack above the top) skin side down (this'll give you good marks if you're looking for that tyoe of thing - and begin to crisp skin) and cover (lid'll be 375-400).
After twenty minutes, baste or spray chicken with apple juice/cider vinergar mixture. Flip chicken to skin side up, baste/spray again. Cover and cook 15 more minute, check temp. You're aiming for 175.
Skin is not soggy, but not crisp either. It's easy to bite through.
Chicken is always terrific using this method.
