1) I just purchased a plate setter. It has a hole in the bottom, a little smaller than the circumferance of a tennis ball (manufactured that way). Do they all come like that? Is that bad? I'm thinking a drip pan will block it anyway.[p]2) Where can I get a second grill to sit up on the plate setter?[p]3) I'm planning a party for 10 at the end of June and would like to do beer butt chicken and ribs. Thinking of doing 2 chickens, and a couple of racks of ribs. I'll have to cook either the chickens or the ribs ahead of time, maybe the day before or in the morning. Can anyone suggest which I should cook ahead, and how to warm them up?[p]4) Has anyone cooked two chickens in a Medium egg? Will cooking time be alot longer than if I was doing one chicken? I haven't checked yet, but I'm not even sure if I'll be able to fit two chics in the medium. Would you all suggest using the plate setter set-up with chickens if it'll all fit, too?[p]5) Paul Kirk says in his book Championship Barbecue Sauces that he has better results sprinkling rub on ribs and cooking them right away rather than letting them sit 8 hrs or overnight. Has anyone here experimented to determine if there is a significant difference?[p]Many thanks BGE crew!