In a small smoker you may try burning a hot charcoal fire to get your heat and just add small amounts of wood or wood chips to get your smoke. You can smoke at any temp, the lower temps work fine but do not expect a crisp skin at those temps, The higher temp will provide a crisper skin but maybe not as much smoke as you want and if you are not careful you can dry out the bird. I would smoke at the lower temps and then kick the temp up toward the end of your smoke to try and crisp up the skin a bit.
To get a good thin smoke you need a hot fire and small amounts of wood to make sure the wood burns sufficiently. I would suggest starting the fire with a bed of charcoal and allowing that fire to get the smoker to temp, load the bird and stabilize the cook chamber temps. You can add small amounts of wood directly to the charcoal to get your flavoring smoke. It is important that the wood burns and doesn't just sit there and out gases. Use the size of the charcoal fire and the fire chamber dampers to control your heat. The upper flues should remain fully open.
It is difficult but certainly possible to burn all wood in your smoker but it takes practice and patience. Make sure your wood is completely dry. The only time I would wet my smoking wood was to cool of a very hot fire in an attempt to bring my chamber temps down.
BTW no lighter fluid right, use a chimney or propane torch to get your charcoal going.