I also enjoy beer can chicken but after reading a recipe in Dr. BBQs (aka Ray Lampe) Big Time Barbecue Cookbook, I've changed my method. Dr. BBQ says that the can acutally blocks the chicken from absorbing much of the flavor that's in the liquid. He says that if you want the flavor, instead of the can, use a chicken rack. Put the chicken rack into an old cake pan and place it in the smoker. Then put your beer, coke, Dr. Pepper or whatever, along with spices and seasoning in the cake pan. The liquid flavors can then really penetrate the chicken cavity. He smokes his chicken at 350*. I now use his method and I really like the results much better. And that's saying something. Give this method a try sometime when you're doing the BC Chicken. I think you will like it better too.