No worries, I wanted to make sure.
Fwismoker's method is pretty much the typical. I used butter instead of oil, but that's pretty much it.
I stopped doing beer can chicken for a couple of reasons. One, I never really saw an improvement in taste or juiciness. Two, since I don't drink Bud/Miller/Coors style lagers I would have to go buy a six pack just for one chicken. Didn't seem like a good use of a few dollars.
Now I will either butterfly (spatchcock) for a large bird or just throw it on whole for smaller (4 lbs and under) birds.
No matter which way you cook it, set up for indirect heat and cook the chicken to 160 (breast) and 170 (thighs). And rotate the bird occasionally to keep the cooking even
Take lots of naps now. You'll wish you had later.
Brinkmann Dual function grill, Weber SJS converted to mini WSM, a 18.5" WSM, 18.5" Frankenweber pizza oven & a super-duper fast flame