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 positioned upright on the can with its legs elevated and cooked over indirect heat using a propane gas or charcoal grill. This cooking technique is designed to add moisture and enhance the dish's flavor, as some believe that steam from the beer contributes to this process.