Brine it overnight, and smoke it at 300 - 325. Use an thermometer probe, definitely don't rely on the pop-up thingy it comes with. I put the probe in the same place the pop-up was. After about 45 min to an hour, foil the legs and wings so the meat there doesn't pull back from the bone too much.
You want to use Pecan Wood. Trust me, pecan is magic on turkey for both color and taste.