Usually do my chooks up around 225C and they come out with nice and crispy skin so it likely wouldn't be to hot. Though I'm not a webber user, rather an Akorn Kamado user.
As for violating the poor bird with a beercan up the clacker, only real benefit is having the bird standing up as it cooks. Whatever is in the beercan won't really add anything to the flavour. Once tried it with a chilli mix that could of stripped paint and didn't get a hint of chilli flavour in the meat.
For a chook I just brine it for 5 odd hours the afternoon before (salt, brown sugar and some spices) and then rinse and park it upright in a bowl in the fridge overnight to dry out the skin. Light touch of olive oil to make the spices stick to the skin and in it goes on a beercan stand sans the can of beer.