Ive always wondered if heating up an aluminum can with a coating of paint and film was posing a health risk. Regardless, I dont do beer can chickens, I just prefer to throw the bird on as is.
I agree with this. Been doing mine for years on a self-made "beer can" from a stainless tube welded to a sheet metal base. Works great. Also, plenty of vertical cookers on the market that act as the beer can that are not only much safer, but much more stable too - won't tip over. I use both with excellent results. Don't have to use beer. Any wine, marinade, beer, even stock will do. Add bunches of herbs, garlic, etc. and you'll love it.
There is no steam. In order for there to be, the beer would need to reach boiling point. The chicken acts like a heat sink and prevents the beer from getting near boiling. The can also prevents air from circulating on the inside resulting in less even cooking. It's a useless waste of beer.
Totally disagree but that's ok. I spatchcock as well a love both techniques. If you leave the neck opening opened, you'll get an excellent circulation through delta-temperature convection. Ask any engineer - I may know a few. if the cavity is 120, 140, 160 and so on, and the air temp just outside the neck opening is 250, 300, 400, whatever, you'll make a solid convection flow, which is why this is an excellent technique for birds.
I've used my vertical cooker in my MES smoker at 275F. I fill the tube with white wine, garlic, 1/4 onion and some thyme/rosemary. Mmmmmmmmmmmm, mmmmmm, mmmmmm, mmmmmm, mmmmm.