I certainly am no expert but fortunately it doesn't require one. For turkey I use a basic salt/sugar brine. 1 cup brown sugar/2 cups kosher salt with 2 gals water. I use this for all poultry and it does just fine. If you want to add a little special, add 3-4 bay leaves, a handful of cloves. 4 oranges, quartered, a quart of cranberry juice and a cup of Southern Comfort. Bring the salt/suger/water to a boil, mix well and allow it to cool. If you are in a rush add some ice. The dilution rate doesn't seem critical. When cool add the other ingredients and submerge the turkey. Be sure you have a way to keep the whole this under water and place in a cool spot, refrigerator if you have room. You can use whatever wood floats your boat. I like oak & hickory, but I've used mesquite. I have a propane cooker and I keep it steady and get the smoke going with some charcoal. Seems like the preferred temp is about 160º internal. You can look it up. Try not to overcook. It will be moist and delicious. Good luck.