I've seen the posting for Turkey, and saw someone cooked a 22 lb bird on a rack. When I tried a 14 lb bird on the vertical rack (wiht pizza stone for indirect at 350) the top of it got a little dried out. It seems to me that cooking at 250 might do the trick, but I am genrally confused as to what to try next week...and new in-laws are coming! If I go vertical, I would think a 16 lb bird would be abut the max...if I want to go a little larger (18 lbs?) should I go with the rack. Also...the recipe for the PDK BIRD doesn't say whether the pizza stone was used.