A young Lad! Where have you been hiding?
Seriously though, It is very hard to hurt a turkey. It's just a chicken only larger.
I don't like to brine but if that's your style, OK. I think injecting is faster. My opinion is that is too hot, seems better for me.
Stuffing is OK too but it will add a lot of time to your cook, so I only do that when it's in the oven.
You can use almost any type of wood, I think Hickory is fun. And just let her smoke. Probably 12 hours for a 15 lb.
Not a whole lot more to do except let the smoke do its magic.
Have fun and don't worry.