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I have some chicken breast strips marinading in some Yoshida cracked peppercorn and garlic sauce.I want to put them on some flat metal skewers I have and suspend them betweem 'on edge' firebrick.Should I cook direct (nothing under them) or cook over a pan on flat firebrick.Also plan about 300° temp. turning about 10 min.What do I need to do differently? Thanks in advance for help. Bob