Turkey and chicken:
Spatch, brine, dry on a rack in the fridge for 24 hours, smoke.
Duck and goose:
Spatch, brine, score skin, steam for 45 minutes, dry on a rack in the fridge for 24 hours, smoke.
The drying phase will help the skin crisp in both cases. The scoring and steaming for the duck and goose will render a lot of the fat.