Beer Can Chicken - Weber Kettle - Fuse Method

[lonetone]

Hi Folks,

I recently came across a great thread here dealing with smoking pork butts and other meats on a Weber with the "fuse" charcoal method for controlling a low & slow temp.

Just curious if anyone here has tried that method for a beer can chicken? I'm curious what the cook time will be given the lower (250-275) temp range.

Thanks for any input...