I found several great sites that explain how to smoke a turkey. I still
have a few questions...

What temp - low & slow or 350^F (pros & cons)?

Brine or not - on the VWB it mentions that if you buy a self-basting turkey
there is no need to brine.

When it comes to smoking a bird - how big is too big for a vert smoker?

I don't want to mess with traditional stuffing - what else can I put in the
cavity? Will I have to worry about having that reach the right temp as
well?

Thanks for any help!