I'm going to cook a 2lb chicken on the Egg tomorrow. Few questions, do I go direct or indirect? If indirect, what dome temp do I want and about how long for the cook? If direct, what dome temp and for how long? I'm going to be making the grill grate extender with the carriage boots, so it will be about 5" taller.. I also have that fancy porcealin sittin turkey vertical roaster that I will fill up with beer..