Took my first shot at a beer can chicken. No smoke was used, just a pile of lit Kingsford Blue indirect in the Weber Kettle. Put a dry brine of just kosher salt on the bird for 2 hours in the fridge. Read this on the Weber site, not sure how effective it is but I assumed it could help crisp the skin. After a couple hours in the fridge rinsed the salt off, dried, rubbed with EVOO and my rub, half a can of Yunegling up the rear of this yardbird: 1.5 hours with no maintenance but to rotate it a little and this was the tasty treat we had: Crispy skin, moist delicious meat. The breast was dripping with juice. Yep, this is my new way to cook chicken. Thanks for the look.