Have not had BCC in a very long time. Last one I made was a mess...skin not crispy, overdone down low and undercooked up top....but I didn't put the plate setter in the Egg. Boss wants the skin crispy. From what I have read 2 things will help here...a dry bird and a higher temperature. Safe to assume this means no wetting agent to get the rub to stick? 325* good for a temp?