jyconan
Use a cone shaped rack. I've had an egg for 5 years and love it. I smoke mine at 200 and use a meat thermometer to check the breast temp. The only drawback to a turkey stand is the size of the bird needs to be small enough to fit in the grill. I've also had good luck smoking just the breasts on a v-rack. I usually use a little salt and pepper, with a touch of cayanne for heat.