I've got a couple recipes for "Beer-Can" chicken, or "Beer Butt" chicken, maybe even for "Tampon Chicken", as I've seen it referred to on this site. I haven't tried it yet. Just today, PeppA asked me if I would ever do that. I haven't gotten around to it yet.
I used to have a vertical chicken roaster, about 10 years ago. Think the wire stand, but it doesn't hold a can, just has a cyndrylical post that goes up through the body cavity to hold the bird upright. I got rid of it years ago, when I thought I wouldn't roast chicken again (boy, was I wrong on that!).
One thing to think about, if you are going to try roasting a Beer Can chicken at home, in your oven, try doing it in a 10" or 12" cast iron skillet. That pan will collect all the juices, and you can transfer the bird to a platter when it's done, and make a gravy from the drippings.
BTW, I smoked two chickens tonight. I had them flat out on their backs for 4 hours, and cooked them at a range of temps from 200 - 250°F, depend on how much fuel was burning. These were the moistest birds I've ever had, and I've even brined a few chickens, then roasted them. I didn't brine the two I did today.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!