Very interesting. I have always enjoyed beer can chicken, but completely buy the debunking in the article. I will say that the Sittin' Chicken or Sittin' Turkey is mucho better than a can. The aperture is much bigger than a can, and much lower in the bird. But, it still can't get any hotter than the inside of the bird, and unless that's 212F or higher, it ain't gonna boil. Or can it? The thermal conductivity of water must be better than the organic mass of the bird, but again, I've never noticed much of a fluid loss in the can or Sittin Chicken. I do my birds at 375F, so maybe it does release a tiny bit of steam.
Perhaps the improvement over horizontal grilling is simply that the fat renders out into the drip tray under the bird. As it goes, I'll be doing one tomorrow, but using a beer can.
Having recently bought a gas chamber, perhaps I should get a rotisserie for it, and do one bird on the BGE and another on the rotisserie. That would be a fair comparison.
Watch this space in about a month...