Here's the best website on the internet I have found to help with all of my smoking questions.
http://www.barbecuen.com There's great info on smoking in there.
I would look at a good water smoker (those things that look like barrels). For a serious guy, they wouldn't do well, but I've had good luck with mine, and others I know like theirs too (not good for the serious competition types, but if you just want to put some good food on teh table, they do pretty well).
Cabelas sells a nice one, I would get the wrap around blanket that you can get as an accessory. This will keep your temperatures more consistent. I like mine, which doesn't have any electric stuff or a gas starter (use a chimney starter anyway) and it's a fair amount cheaper.
Also, make sure you have a good way of telling exactly what temperature the turkey is sitting at (not the temp of the meat, but the temp of the air around the meat). You need a thermometer that tells you more than Hot-Med-Cool (a lot of cheapies have a guage that reads like this. They are pretty useless).
One more tip- Make sure your smoke is not too colored. You don't want soot all over your meat. You can help this by getting a chimney starter (they are pretty cheap) and useing that to get your coals going before you put them in the smoker (especially on re-loads). Putting in cold coals or unburned wood will put a nice black coating on your meat that tastes very bitter.
Have fun!
