I use hickory to smoke turkeys. Mmmm. It's the best turkey I ever had. Honest. Never heard about Maple. Any hardwood would work, I think. My buddy gave me some apple wood. I'm trying that next.
I have found out that you can "oversmoke" A turkey. I smoke mine for about 2 hrs. in an aluminum dish, and then I cover it, and continue cooking. I don't know what kind of smoker you have tho.
If you "brine" A turkey before smoking, it turns out very juicy. Brining is A method where you soak the bird in A saltwater solution (like overnight).
I don't know about 12 lbs. or less for smoking (Iv'e did bigger birds then 12lbs). It does take A long time, but it's worth it! I have A digital meat thermometer. It's the only way you know for sure. I also put A temp gauge in my smoker, and man, am I glad I did. I smoke between 200-250 degrees F. My friend used to smoke his turkey overnight. He went thru, like A case of beer tho
Don't go poking your bird every 30 minutes to see the temp tho. All the juices will leak out.
You might screw something up the first time, or maybe not! I messed up, and not just the first time. Thats the great thing about screwing up- You learn from it, so it isn't A waste of time. I would start with A small bird. Less money and time if you wreck it, and you won't be out much $$.
Let us know how it turned our please!!