The chicken is then stood up on the can and its legs vertically, and slow-cooked over indirect heat, usually over a propane gas or charcoal grill. The process is meant to add moisture to the dish, and some believe that steam from the beer serves to steam the chicken from the inside and add flavor to the dish.
The chicken is placed vertically on the can with its legs raised and slow-cooked over indirect heat, usually using a propane gas or charcoal grill. The cooking method is intended to provide moisture and improve the dish's taste, according to some beliefs that steam from the beer helps to cook the chicken internally.