Thanks for the reply. However, I was really more thinking of the toxicity of the burning paint on the outside of the tin, and the plastic lining on the inside of the tin. Poisoning the chicken and anyone who eats it.I’ve read that view before. If I was using a beer can, I would agree; the surface area of the can at the bottom is too small to heat the beer, so the entire chicken has to heat up to heat the beer.
However, I use a “sittin’ chicken”. This is flared at the base, and has an entirely flat base, not a domed ring. This sits in a drip pan on the heat deflector. In the Minimax, the heat deflector sits directly on the coals, so there is plenty of conducted and radiated heat into the sittin’ chicken, while convected heat that goes round the heat deflector browns the skin. This is in contrast to the pic shown on her page, where it’s all radiated heat.
The real proof of the pudding though is in the clean up. There is less liquid in the sittin’ chicken than went in. Ergo, it evaporated. I don’t think it evaporates very much, to be fair, but it does steam out.
The main thing, however with vertical roasting is that the fat in the bird renders out easily into the drip pan. Horizontal birds retain more fat. Two Thanksgivings ago, I did two turkeys. One horizontal, one on a Sittin’ Turkey (same idea as the chicken one, but much larger):
View attachment 590739
The vertically roasted bird was much preferred to the horizontal one.
Bit of a long post, but while I can see what she’s saying in the article, she’s only considered an actual beer can, not a vertical roaster, and she doesn’t seem to have covered configuration (and therefore how the heat is delivered) of the grill itself at all.