Well, with a threat of storms and my smoker over 50 yards from the house, I opted to do the Beer Can Chicken and ABT's both on the Gasser tonight. We usually do the ABT's there now due to it getting the ABT's and Bacon crispier than the Smoker does, so instead of dodging lightening on the way to the Smoker, the chicken was destine to go there also. Rubbed it with Durkee's Chicken and Rib Rub, then added some Memphis Rub to boot. In a half of a can of beer, we added Garlic, Soy Sauce, Chipolte Tabasco and some Liquid Smoke. Personally, I do not think these concoctions add much to the taste as it never seems much is evaporated out of the can once the cooking is over with. Since I had never done one on the Gasser before, i opted for 250º and later on, when adding the ABT's, would bring the temps up to 325º to crisp up the skin. Went in and prepped the ABT's. Lite cream cheese....gotta watch my figure , sharp cheddar, onion, Lil Smokie and Bacon. Ran out of Lil Smokies, so added a nice slice of Pepperoni rolled up in its place. Then sprinkled them all with some "Slap Your Mama" spices. Around 2 1/2 hours, with an internal temp of 160º, I added the ABT's Well, of course the wife was not done as planned and she also, as you all know, wants her chicken done. 180º at the breast when we pulled it. ( Now remember all.....I do not brine). I finally removed it and let the ABT's stay on for an extra 7 minutes. About this time the storm hit and our inside dinner had to be moved outside to the screen porch due to the power going out. ABT's looked great. And the chicken was still quite moist. Down side if any, was the skin was only given 325º for about 45 minutes and this was not quite enough to really crisp it up. Maybe another 30 minutes when I do it next time. We topped the meal off with zip peas and Zellwood Corn along with fresh Tomatoes from my garden.