I smoke my turkey's in A H2O smoker at about 200* with whitehot charcoal, & hickory chuncks soaked in water to start. Temp will go up as time goes on because the water heats up. Some people use sand in the water bowl to control the temp increase- slow steady rise in temp. Once the sand gets hot- look out! Water will evaperate at 200*F, I have been told, so there is no "moisture injection". The water is mainly for temp-time control. It IS possable to "oversmoke" your bird. After A half-hour I put the turkey (baby backs or any-thing) in A aluminum dish, and cover with foil. Takes me about 6 hours for A turkey.
This is done on A sunday when I have time to have A few beers!