Throwing a pre-made one in my Traeger tomorrow and have seen 10 different ways on how to cook it with many claiming smoking at low temps can lead to poisoning. Can someone with some experience give me a recommendation on how much heat and time is needed? TIA.

Just don't use the poison wood and you'll be fine...

I'd follow the instruction that came with the turducken for cooking temp and use a meat thermometer to gauge when it's done. Unlike brisket or ribs, Turkey isn't a tough piece of meat so cooking low and slow to break connective tissue and fat down isn't needed. Most people smoke turkeys at 300 plus degrees.

Ok, here's the deal with the low temp, the innermost fowl will be sitting at unsafe temperatures for many hours if you try to smoke it low, so most people will smoke it at higher temps to get the inside out of the danger zone as soon as possible...I have a Digi-Q type temp control hooked to a fan, so it's easy for me...I start at 300 until the inner thermometer gets to 140 (typically a couple hours), then I take it down to 225 to finish (another 7-8 hrs) until the thermometer reads 165...if I recall the last one I did was about 30 pounds, so adjust accordingly

Thanks. That sounds like a good plan to follow.