I will find it again if you would like Dave but the USDA says not to smoke larger birds because you can't get them through the danger zone fast enough. I read it on their site today. Of course there temps are in the 225-250 range or at least thats what the article I was reading stated.
As for the whole pig I know lots of people that do them but I don't think the USDA would approve the procedure smoking them at 225-250 either for the same reason as the turkey not getting it through the danger zone fast enough. That being said I have never seen an article from the USDA on smoking a whole pig