Remember food safety especially with chicken, do not "cross contaminate" and keep a bleach based cleaner on hand to wipe everything down each step of the way.
When working with chicken get everything ready and mixed before ever handling the chicken.
Preheat RF to 350°.
Mix some sweet basil with butter to rub up underneath the skin in the breast area.
Prepare your beer can and pour out half the beer, take a can opener and remove the top of the beer can.
Remove chicken from refrigerator, remove the gizzard goodie bag, rinse chicken and set aside.
Add the giblets neck and liver from the bag and a teaspoon of rosemary to the beer can.
If you want to make gravy, you can add salt and other spices such as garlic and onion powder and when you remove the can from the chicken, place in a pot and dress up a bit, get creative here.
Some people do not like the taste of liver, so you may not want to add the liver to the beer can if making gravy.
I have noticed that spices such as Rosemary and Thyme added in the can really impart flavor into the chicken.
Place the Beer can on a cookie sheet. Rub chicken with olive oil and add your favorite rub or spices. Place chicken on the beer can.
Heat the RF up to about 350°, remove the “Beer Can Chickens” from the cookie sheet and place directly on the grates.
Cook about 80 minutes, I did 90 minutes last time and it came out pretty good. The chicken makes for an incredible chicken salad the next day.
The safe temp to cook a whole chicken is 165°; I don’t mind overcooking these guys because they still come out OK.
Just make sure to get some butter up under the skin at the breast area, because the breast can dry out before the chicken is done.
Remove the chicken from the grill, place in a clean steamer pan and rest for about 15 minutes before carving.
If you are making gravy, do so while the chicken is resting.
Remove the skin and place on the still hot grates, if there's a hot spot on your smoker place the skin fat side down on the hot spot, carve the chicken and after the all the carving is done remove the skin from the smoker and cut into strips to serve alongside the meat.
As you can see by the first photo, I did not rub these with olive oil or place any butter underneath the skin, however it still came out pretty good.