I've been threatening to do this for some time, so last night I fired up the ol' Char-Griller and rendered up some of the most tasty chicken I have ever tasted. Prep was easy; just wash the birds and pat dry. Rub the inside and outside surfaces with olive oil, then dry rub inside and out. Install a medium-sized shallot in the neck opening. Open a can of beer (actually two...) and drink half of the contents, leaving the can(s) half full. Poke more holes in the top of the can(s), then add some of the rub to the beer. Place the can(s) of beer in the handy dandy beer-can-up-the-butt rack and install the chix. The smoker temp was at 200* when I placed the chix in the smoker, up to 225* for the rest of the smoke. They stayed in for about 2 hours. Here's some pix of the chix, sorry for the poor quality... my camera sux out loud!