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Spices need to be basic, brine it, some pepper, done.
Different sorts of wood impart different flavors. I have a patient who has been doing the smoker thing for a fair bit of time. He uses like 8-10 different sorts of wood and makes jerky, beef and venison. Cherry, pecan, citrus et al. Beef jerky is just black pepper and smoke added to the salty.
OMG
I just gave him a big sack of cherry that I ran through a chipper. Let it dry out well for a few triple digit days in the sun. He thought it was going be twigs and branches, like the almond and the peach were. He was pretty psyched when he opened the bag, apparently saves a lot of work not having to break up the twigs.
Chicken on smoker put it standing up on a beer can with a bit of water, maybe beer if you want, tin pie pan under it so it has a place to drip that is not likely to combust. They make stands that have a small pan that clips on bottom, very handy.
Soak your woodchips in water for at least a few hours before you start, plan on it spending a while inside the smoker
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