With the Giants game on kinda early, I decided to finally do a beer can chicken on the 18 1/2" Weber grill. Picked up a Coleman's organic chicken a shade over four pounds. Stopped at the liquor store to buy a single can of suds. Dry rub was smoked paprika, brown sugar salt, pepper and a touch of garlic powder. Fire was ready. Wait, this is way too tall! I squished the bird farther on the beer, and the can kinked. Back to the kitchen. Salvaged the beer and poured it into the drip pan. Had coals off to one side. Chicken over the drip pan. Indirect heat. I know it was too hot, maybe 250-300. A little dark on the outside, but pretty good! Charcoal and hickory flavor a bit strong. 2hrs total. I'd like to do the vertical approach using the can. Ideas?