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Okay...so it's about to happen...my first spatchcock chicken. Heck...this is my first chicken cook on the egg and per my usual MO...I'm asking a few last minute questions. First of all..chicken is naked in the fridge since yesterday. I'm thinking of rubbing it down...sensually of course...with some olive oil....then dusting it with seasoning. Next...planning on using my Maveric 732 for the first time....trying to set for 160 degree breast. I plan to cook at about 350-375 for as long as it takes. I plan to do this indirect with apple wood chips. So that's the details...here are my questions. Should I use a drip tray on the plate setter or just go au natural? Am I smart to rub with olive oil before seasoning? Okay...and the probe should go into the breast yes?...but what part of breast and how deep? After you finish giggling you can answer. Thanks!