low and slow, indirect heat, rotate the bird to have one half facing the fire, chickens are loaded in fat, so a pan underneath prevents flare-ups.
Yes any liquid will do, and I believe Cooks Magazine proved that the type of liquid truly doesn't impart much a flavor, but hey, we all get a 1/2 a beer out of it so why not.
Another Tip JJ last poster, is with the chicken wing tips, wrapped them in foil to prevent burning, or stab the chicken up in the breast area for a small slit with a knife, to tuck the wing tips under the skin to prevent burn/charring.
Up in the neck area, get your fingers under the skin to make a couple small pockets, and a few 1/4" thick pieces of a cube of butter under the skin in the pocket makes for moist flavorful meat too.
Just passing some tips on.............any BBQ low and slow across from indirect heat works.
While at home, I have a single and double "can" holder, but you really don't need it as in my photo, you just use the legs to prop it up............but a can holder works great too!
EVEN ON A TURKEY, though I've never tried this:
Bigger Jug Can of Fosters, or the curved "turkey cannon" spout.
http://www.google.com/search?q=beer+can+turkey&hl=en&qscrl=1&rlz=1T4GZAZ_enUS416US417&tbm=isch&tbo=u&source=univ&sa=X&ei=cQFeUYmBG4OoiQK2kIHYBw&ved=0CGYQsAQ&biw=1536&bih=693