only thing better then beer can chicken, is Turkey on the Grill... oh man, can't wait for thanksgiving.
Rub a little salt and pepper into the skin of the bird prior to sitting on the can. I add fresh grown Rosemary, Tyme and Wistchshire sauce to the 1/2 can of beer. And I put it on the grill with a few blocks of osage orange wood (if I lived in the western US it would be called mesquete)
I'm able to light the grill, get the chicken on it and add some charcoal and then tamp it down to about 1/2 the holes on the top open... In this config it will burn for about 2 hours, slowing and lowering temp over that time... At the end of 2 hours it's done and will drop off the bone.
I put an aluminum pie plate down and catch the juice running off the bird. I drop the liver, heart, neck, and other "giblets" into the pan and let it all stew while the bird cooks... when done, pour into a glass measuring cup and let it stand for a bit so the oils and juices seporate... spoon off the oils. Put the juices in a small sauce pan and bring to a low boil, add about 3 tables spoons of flour and 1/2 a cup or so whole milk, or even 50/50 cream if you want really rich gravy... wisk over low heat until it thickens and then remove from the heat.
I'd throw away the chicken and just eat the gravy.
and the smoked beer can chicken makes an stupid good cassarol or pot pie
I'll post the Tom Turkey on a Weber recipe when we get near to Thanksgiving... but it's the bomb too
Remember to wear proper safety gear while grilling