help with first whole chicken

If you are using the roaster stand put the chicken on upside down. Meaning put the feet in the air. The heat up higher in the dome will help get the thighs done the same time as the breast plus all that fat from the thighs will baste the breast meat and make it crazy juicy.  I would worry with basting. The wood sounds fine but go light handed as poultry will absorb smoke quickly.  Cook indirect about 400-425. 

You're going to love it.

Definitely brine it - it makes a difference. Clear a space in the fridge for the container, and don't put hot brine on your bird - let it cool off to room temp even if you have to add ice to it.

After brining, throw that water away and dry the chicken really well, I put it in the fridge after towel drying it - it's low humidity in there and helps dry it up.

Separate the skin from the breast with your fingers, and insert some good poultry seasonings in there. Marjoram, rosemary, chives, paprika, whatever you have. Rub all that flavor onto the breast really good, and place the skin back up against the neck. Don't be afraid to experiment, mayonnaise on the outside of the skin will give you a very nice browned and edible skin.

I use a soda can half filled with apple cider vinegar on my chicken "stand". I put a lemon or apple or orange in the neck cavity to seal in that steamed vinegar after sticking that can up the other end.

Indirect 20 minutes per pound at 350f.

Don't forget a drip pan with just a little water or your platesetter will smoke the drippings and provide an unpleasant added flavor.