I've started quartering. If I'm only doing one I just go with the kettle set up for indirect at 325-350 with thighs and legs closest to the coals. After they're close to target temps (around 165 for breast and 170 for thighs), I'll turn them skin down over direct heat for 3-4 minutes.
I go with the WSM if I'm doing 2 wholes. I put breasts/wings on the top grate and thighs/legs on the bottom. My bottom grate temp is usually a bit higher than the top. I still target 325-350 and cook skin down near the end but the skin doesn't come out as well as on the kettle IMO. I'll normally just remove the skin and pull the chicken if I don't like the skin.
If time permits, I brine in a water, salt, sugar solution for about 3-4 hours, wash brine off, wipe off, allow it to further "dry" in fridge for 2-3 more hours, apply rub (let it set for 30 min or so while I fire up the WSM), and cook. The brine helps with tenderness, especially the breasts, and the dry in fridge helps with the skin. Down side is I add 5-6 hrs to time.
BTW, I go through this same procedure for chicken on the kettle as well. I agree with one of the above comments on "beer can" chicken. I think it complicates things quiet a bit due to breasts/thighs getting down at same time. The only time I'll ever do the beer can again is if I need to do more than 2 chickens.