Wow, surfinsapo- Your BBQ looks mighty good! If not careful, you may lead people to believe that you actually know what you’re doing, and rightfully so! I have 2 questions- what brand charcoal grill/smoker do you have, what type of charcoal do you use, how do you light it (OK- I have 4 questions!),and how did you get those chickens drunk?! I don’t use the "beer-can" chicken devices- I just place them in the middle of the grill- breast side up, with natural chunk charcoal on either sides of the chicken, at the lowest setting of the charcoal grate. I take them off once they reach an internal temp of 165-168F, measured in the thickest part of the breast. I grilled one this past weekend, and it turned out great!