I have done a few, but noticed that whatever amount is in the can when I start.....seems to still be pretty much the same amount when I have finished. In other words, where I thought the fluid would be flavoring the meat or kinda steaming the the inside, I really am wondering the point of the fluid if it does not seem to evaporate. Do I need higher heat? I have used beer, root beer and wine. The chicken is always good, but I am quickly thinking of going back to my "Set it and Forget It" Rotisserie for future whole birds.