Here's what I did. First, it will be much colder in Nov than it is now. As for the smoke, 350 degrees is what you want to use for the smoker.
I don't know what kind of smoker you have but I have a R2D2. So, I put sand in the water pan instead of water to help keep temps up. Last year when I did a turkey, it was 39 degrees or so out here.
I put the bird right on the rack but you can use a roaster if you want. As for basting, it doesn't hurt especially if the ones grubbing on it like to eat the skin. We don't so it's not an issue. However, if they do and you haven't gotten a crispy skin at 350, you can crisp it up in the oven once done smoking.
Sorry, I didn't read the article, just going by the way I have done them.