I haven't done turkey thighs in a while - they're hard to find around here - but last time I did I brined them in Tony's (Divot Maker's) Basic Poultry Brine for about 2 hours (could probably do longer), then rinse, dry, rub with a binder of your choice, and cover with your rub.
Into the smoker set at 250 degrees F, with 2 oz of your wood (I used cherry). Target IT 165 - 170. Thighs are forgiving, so don't sweat it if you go a bit over temperature-wise. I had a water tray in my smoker, too, with 1 cup water, 1/4 cup Orange Juice, fresh rosemary, and garlic powder, although it was probably not needed since they were brined.
Hope this helps.