Hey all, been a long time since I posted. Got a new charcoal vertical offset smoker about a month ago, and I'm trying it out for the first time today. I say I'm doing beer can chicken, but I actually just place my chickens on the beer can holders you find at Lowe's because I think they cook well on them. I'm not much for wasting good beer! Anyway, I brined the two whole birds for 24 hours in a basic chicken brine, and rubbed down with some olive oil and Weber Kick'n Chicken seasoning this morning. They've been coasting at 240 for about an hour now and starting to smell delicious. I'm also going to throw some sausage and ABT's on later.