I've got a good setup and have smoked a lot of stuff, just not many birds.

What's your best advice on smoker temp and time per pound?

From google
"The smoker consistent temperature for the duration of the cooking time is very important. Now this isn't as strict as it would be with more traditional barbecue, but consistency is important. You can smoke your turkey anywhere between 200 and 275 degrees F. I recommend staying above 235 degrees F, to control bacteria and reduce the cooking time. There is no real benefit to cooking at a lower temperature than that. You can cook at a higher temperature but anything above 275 degrees F, isn't going to give the smoky flavor and tenderness you would want from a smoked turkey.
This is where your smoking experience is going to pay off. Your turkey will cook slower at higher elevations and weather will play a big role in the cooking time. The type of smoker used also changes times and temperatures. Because of this, all I can offer is suggestions of the cooking time. You may need to adjust the cooking temperature up or down to hit upon your dinner time (also plan on an additional 15 minute rest time before you carve).

At 235 degrees F your turkey will take 30 to 35 minutes per pound.
At 250 degrees F your turkey will take 25 to 30 minutes per pound.
At 275 degrees F your turkey will take 20 to 25 minutes per pound."

I do mine at 225 - 235.

Brine it the night before. 12 hours or so.

Season it a couple of hours before I put it on smoker.

When temp of turkey gets to 160-165 I bring it out.

Takes about 6 hours for a 10-12 lb turkey.

I brine for 24-36 hours, take it out and let air dry in the refrigerator for 12hrs.

Smoke @ 225 until breast reaches 160F, remove from smoker, wrap & let rest in the oven for an hour or so before carving.

Planning on doing my 13lber at 325-350 for 2.5 to 3 hours.

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Doing this on the grill dome tomorrow. About to go into the brine in an hour or so.

I did a 24 hr brine. Never done it that long before. It smelled incredible coming out of the brine. Hopefully it doesn't suck.

Should be fine as long as you wash it off good. I was going to do that but life got in the way. Got one in the brine now and another about to go in. Cooking one for lunch and the other for leftovers.

By the way if you haven't tried it before smearing it with a garlic paste ( like in a tube or tub from the grocery store) before seasoning is awesome.

I good chart for future reference:

http://www.deejayssmokepit.net/Downloads_files/Time-Temperature.pdf

I bought a turkey can (think beer can chicken). Filled with apple juice and herbs. Coated the shin with EVOO and salt/ pepper. Smoked at 230 for 3.5hrs (13lb bird). If I had a do-over I would lightly spray the finished bird with oil and put in hot (425 plus) oven for 10-15 to crisp the skin. I think the beer can steamed the meat, which makes super moist, but skin is too.

The shin is my favorite part.

Like chicken, 230 isn't hot enough to crisp the skin...no matter how much oil you apply.