I have a large Big Green Egg (BGE), which I love. But there are less expensive things out there that frankly can hold more meat.
I will defer to others on make, model, pellet v. charcoal, etc. (FWIW, I use FOGO charcoal and for a bird I would use a few pecan or apple chunks [not chips]).
There are some really good YouTube and other videos that will show you a bunch of different styles, rub recipes, rituals, and will debate techniques such as whether to inject or not. In a lot of ways, it doesn't really matter so long as you (1) cook it on indirect heat; (2) keep the heat at the grill grate constant in a range of say 225F to 350F depending on the amount of time you have and how crisp you want the skin; and (3) use a thermometer (preferably a wireless thermometer so you don't need to open the lid) to cook the bird to an internal temperature of about 160F or 165F (the temperature will continue to rise after you pull it, especially if you wrap it in foil).
People swear by a bunch of different tricks, magic temperatures, etc. but if you are not doing competition cooking I think a lot of that is just personal preference. IMO, you can cook birds at higher temperatures than pork butts and brisket which are tougher cuts of meat and really need the extra time to break down collagen.
Enjoy, and post pictures! There is a smoked meat thread here, as well as a BGE thread which is applicable to any smoking:
https://forums.dukebasketballreport...ghlight=smoked
https://forums.dukebasketballreport...hlight=brisket