Yep....once you start spatchcocking them, you will quit the beer can chicken BS.
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Exactly!
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Beer can chicken is just a vertically roasted chicken. Spatchcocked is nice for grills, gas or otherwise, personally though, I'd rather have a whole bird cooked vertically hanging on a hook in my drum smoker, I could put it on a beer can and get basically the same result and have less beer for me.
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If you are using beer to make beer can chicken you are doing it wrong.
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Truth....mythbusters did this one. The liquid never got hot enough to even steam. Myth busted.
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Spatchcocked is a whole bird. I guess I missed your point.
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Yes, I know that. Did you not see the photo I posted about 8 posts back?

I was being subtle. To me the method depends on the cooker. They are both good, although I prefer vertical.

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Before I built out the drum, I was using wire stands (similar to the one pictured below) for cooking birds vertically. Unfortunately, some grills/smokers aren't tall enough and other times I didn't have them with me, hence the other methods. Like I said, both are good.

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That's what I missed
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pork tenderloin tonight
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Plus you are wasting beer. I mean beer can chicken was supposedly invented by rednecks. But whoever heard of a redneck wasting beer? :-)
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Butts going on in a few hours... :-)
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I have an Icelandic lamb leg from Whole Foods. 2.6 lb and was like $6.99 a pound which I thought was good deal for lamb of that quality.

Put on WSM removing water pan using a shallow cast skillet. Canadien maple charcoal. It's pretty cold out and if the smoker doesn't get above 300, I'll finish leg inside.

Sipping a glass of 2000 Caves Sao Jao Reserva wine. Good find for $21, aged quite well.
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Snow. There's snow in my smoker. I left the f%&@ing lid open yesterday. :-)

Oh well. It was time to clean the grates anyways.
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:-) What's wrong with you Peter:-):-)
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Fatties from yesterday's herf. Smoked at my house, wrapped up in multiple layers of foil and finished in the foil at Ratter's in the oven.

Italian & sage sausage, pepperoni, provolone cheese, bacon crumbles, marinaded artichoke hearts, kalamata olives, mushrooms, sauteed onions & garlic, thickened tomato sauce w/ basil.

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Damn Im not healed enough to eat that yet and those pics are daring me to try anyway! Looks and sounds delicious
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Fatties look great, Adam.

I had my daughter's birthday party this weekend.
Despite temps in the low 40's, I fired up the Assassin.
Did 6 racks of babybacks, a 16Lb brisket, 6 halved chickens, mac and cheese, and some beans.
Kind of a busy day so I didn't grab as many pics as I would've liked.

Trimmed up

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The cook

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Finished Brisket

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This was my first time using the smoker in the cold.
It performed flawlessly.
It is insulated really well, and I didn't notice any increase in fuel consumption or longer cook times.
I did the entire cook on less than 15lbs of charcoal.
Cleaning it yesterday, I did find this in the grease pan.

Grease volcano

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I did a small cook for our church's Arts and Craft Fair this weekend, 150-200 or so people.

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Unfortunately (or fortunately depending on your point of view), we sold out before we were able to get finished product pictures. As they say, a good time was had by all...
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