i cooked my first beer can chicken last night, and although it was really juicy and absolutly delicious, the skin wasn't crispy at all. [p]i cooked it direct at about 325 to 350 degrees for about an hour and 10 minutes. it was placed on one of those vertical chicken roasters, and not on an actual can of beer. [p]was the temp too low? should i have done it indirect at a different temp for a longer period of time? should i have actually used a beer can half-filled with beer???