I've had my egg close to two weeks and am getting the hang of it. Trying my first beer can chicken tonite. Anyone have any thoughts. I have a stand and am thinking direct heat without plate setter at around 375-400. Should I put it on a drip pan (I have some of those throw away aluminum pans from Costco) or just put the stand directly on the grill. How much beer should I swig outta the can. Thinking of rubbing outside of bird with dry rub and olive oil and throwing some whole garlic, sprigs of time and sage and some lemon slices in the can. Saw someplace it is good to punch two more wholes in the top of the can with a church key opener. Is that really necessary? Any tips and thoughts r most welcomed.