Lots of good advice above.. a few key things..
1. Meat doesn't stopping smoke at 140, the process that causes the smoke ring does stop around that temp, but your meat will continue to take on flavor as long as you apply smoke. Good smoke please.. you don't need to be able to see the smoke to taste it. Creosote is not good BBQ.
2. When smoking any poultry, always go for a higher temperature. Lo and Slo applies to tough pieces of meat with lots of connective tissue to break down. Birds start off tender, so no need to take it slow. You can smoke them at the same temperature you would roast them in the oven.
3. Absolutely no problem transporting are reheating a bird.. the key is to get it thru the danger zone as quickly as possible both when cooling and reheating. The 40-140 degree zone is where the nasties thrive. So, if you plan on eating it the next day, cool it as soon as possible after cooking. don't let it sit on the counter cooling for couple of hours, then decide to chill it. Get that little guy chilled a fast as you can, and keep it below 40 degrees right up until you reheat for dinner.
4. Smaller birds are better/safer for smoking... but then they are better for roasting or frying as well. A big 20 lb bird may look impressive, but a couple of smaller birds will have a better texture and be easier to deal with.
5. If you are considering smoking any sort of bird, brine, brine, brine. Even a simple brine with water, sugar, and salt will make a huge difference with any type of feathered friend.