Review on Cave Tools Beer Can Chicken Holder Roasting Pan - Perfect BBQ Accessory with Vegetable Spikes, Dishwasher Safe by Kevin Berhane

About halfway through the initial concoction with this product, I realized that stuffing a can of beer in a chicken is a ridiculous idea. Trying to get the chicken to an internal temperature of 165°C, which means the beer will never reach the temperature at which it will boil, and this will block airflow through the chicken's internal cavity and line the internal cavity with metal that is colder than the grill/smoker temperature. This will prevent the chicken from cooking from the inside, meaning it will take longer to cook. This will result in the chicken overcooking on the outside - think of the chicken and beer as one solid mass that you are trying to heat from the outside in. If you're trying to smoke chicken like I did, just pour the beer into a double boiler as you try to add flavor and keep the chicken moist (I haven't done this yet, but I will next time). Keep the chicken upright and the grate will keep the cavity open so the heat can cook from the inside. For me, after more than two hours at 350 degrees, the chicken was still not fully cooked, and after removing the chicken, the liquid level in the jar was almost the same as when it started, so it wasn't evaporating or adding flavor. A real beer can lies on the meat, which can lead to dirt from plastic, paint, etc. beer can label. This is a good product designed for a very misguided, albeit very popular, concept.