I have been doing the Beer Butt Chicken thing for a couple months now and they are great. However I have yet to get the nice crunchy skin. The method I have been following is 350 - 400 indirect. I have read that I probably need to get the temp to about 500. Do I need to stay indirect or go direct. I have a drip pie pan underneath my chickens as wel on the grate. Any of your input is appreciated.