A technique Like No Other

So what is it that makes beer-can chicken so irresistible? Well, first there’s the flavor and texture. The rising vapors impart a delicate beer flavor, simultaneously keeping the bird juicy and tender. And because the steaming takes place inside the chicken, the meat stays moist but the skin doesn’t become soggy.
Then, there’s the benefit of grilling the chicken upright. A vertical position allows the fat to drain off and the skin to cook evenly, even on the back. The result is a bird that’s crackling crisp on the outside, moist and tender inside, and bursting with barbecue flavors.
Next there’s the irresistible tang of wood smoke, for beer-can chicken is almost always cooked in the presence of smoldering woos or wood chips. To reinforce the beer flavor, many pit masters actually soak their wood chips in beer.
Finally, of course, there’s the wow factor. Few sights are more amusing or arresting than a chicken on a cam of beer on the grill, its breast thrust forward, its legs stretched out in a leisurely fashion. Some folks heighten the comic effect by inserting a stalk of celery for a head, the eyes, nose, and mouth formed by cloves stuck in the celery.

Article taken from "Beer Can Chicken" By Steve Raichlen
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