I smoked one this year - and it was fantastic! I have a Kamado Kooker Char-Griller (poor man's version of the Big Green Egg). Been smoking pork all summer so I figured I'd give it a shot.
I loaded it up with plenty of big chunks of good wood charcoal, with several layers of wet and dry apple wood. Started it up and then smoked my oysters for the oyster stuffing while it got to temp. By the time it hit 200 the oysters were "done" (cooked but still very tender and quite smoky) and I took them off. I had dry brined the bird the night before and then sprayed olive oil on it and sprinkled salt+pepper. Stuffed it with onions and apples to fill up the cavity. I also mixed up a butter seasoning solution and injected it with a baster under the skin. I think this step is crucial to getting a moist result.
Was going to stand it upright but it wouldn't fit that way so I laid it on a baking stone instead. Sealed it up, got the temp up to about 350 (20 pound bird) and let it smoke. I checked it at about 2 hours and it the skin was dark and crispy so I tended it. In about 4 hours the probe was reading 160. Then I glazed it with a red pepper jelly and let it get up to 170 and then took it off. Let it rest on the counter for an hour and when we cut into it it was still hot and wonderfully moist. The smoke permeated every piece.
I highly recommend trying it, if you have the means!