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Anyways, this was dinner tonight. Rubbed them down with Pennzy's Galena Street rub. Brought the Egg to 350 grate (indirect with PS and drip pan) with some Apple wood for smoke and put them on. One sat on the can, the other on a genuine BGE accessory called a "Sittin' Chicken". I kind of like the BGE thing as it has a broad base and is more stable than the can. The temp got away from me for a bit and these birds spent some time close to 400, but they were none the worse for it. Cook time to 165 IT was just over 1-1/2 hours for 2- 6 lb birds. I oiled, salted, and pre-microwaved a monster baked potato, and gave it 45 minutes on the grill for the starch.
The chickens were flavorful and juicy, but does the beer and can make a difference? Not that I can tell. All the chickens I have indirect grill smoke roasted were pretty similar, I did not taste the beer in them at all. The one on the can was open on the top, I could look down into the can, so I am sure any steam or aroma just went out into the egg. I believe cooking chicken to the right temperature is the key to a juicy chicken.
Bottom line, dinner was great, and we have 4 more meals coming with the leftover chicken (Chicken Caesar salads tomorrow). As I write this, the carcasses are simmering and should give up 3-4 quarts of rich broth for soups etc.