I have smoked about 20 to 25 birds over the years using a charcoal smoker. Never had one come out bad. Nice pink color of the meat and golden brown (use that olive oil rub.....the better the oil, the nicer the color). I only rub with salt and pepper. The guests at my home usually pick it down to bones.
I also do a lot of deep fried Turkey. I find that the "Hotel Style" works the best for me. Did one the other night and after the battle of the skin, everone enjoyed the meat.
I plan on doing 1 smoked bird and two deep fried for Thanksgiving this year. My family and friends just love both.
As far as the smoker.........I am a charcoal guy and will never change. The flavor is there........I do have a source for fruit wood and have used Apple, Pear and Peach, all with their own distinct flavor. Hickory is most preferred though.
This year my Wife and I hosted an annual outing for her Club and instead of the usual hot dogs and hamburgers, we did two deep fried birds (12 pounds average)...........everyone just loved it.
I would always be interested in trying some smoking and deep fried rub recipes if you could post them.