pretty simple...get a sizer of your favorite flavor of beer and use your favorite rub to season up a whole roaster or fryer chicken (4 lbs does nicely) and impale the seasoned yard-bird on one of the open cans that you have taste-tested a couple of sips to ensure quality control, uh butt first and legs down. Place the bird/can in your cooker so the bird is vertical and the can is sitting upright. You may need to place a tray under or use scrunched aluminum foil around the can to ensure it doesn't get tipsy. Indirect cook with hood closed at your choice - either a slow cook (200F - 250F) or regular cook (375F) and finish off the rest of the sixer
Monitor the temp with your remote therm and when it gets to about 160F degrees, remove carefully with kitchen towels and invert the bird over a tray that can hold liquid...allowing the remaining hot beer to slosh on thru the cavity. Place in the tray and cover - you can put the entire tray in the cooker if you want to hold it for a while, as long as the heat is low. You can serve chicken safely when the internal temp is 165F.
Let it rest whilst you head to the store for another sixer and enjoy when you get home. Oh yeah - serve the chicken too!:twisted: