The chicken looks great and thats a good thing about ole smokey grills tehy are tall enough to do this in. here's a tip from an ole hand at this. When doing it on a charcoal grill like ole smokey put your can/holder in an aluminum pie pan and poor some beer in teh pan. This rolls teh heat around and prevents teh legs from over cooking by the time the breast is done. The steam from the pan also adds to the juicy factor. you can put other stuff in the pan too.
I've always been so curious as to what kind of flavoring this adds to the chicken. And as the previous poster said, this doesn't cause any can residue or print to rub off on the chicken? I wish I had the grill needed to go out and try this. Guess I should start dropping hints for the holidays!