Beer Can Chicken

Tonight we are cooking Beer Can Chicken, Drunk Chicken, Beer Butt Chicken, whatever you want to call it. Took a Miller Lite, had a few sips, added some Jim Beam and shoved it up the chicken's rear end, placing him (or her) on the grill butt side down so the can stands up (relatively) straight. At a temperature of 450F, the beer began boiling after about 10 minutes. I started thinking about how, if I had the right instrumentation at home, I could calculate how much heat it takes to cook the chicken to it's recommended internal temperature of 170F. The calculation would be only an estimate, but isn't most everything we calculate at this point an estimate? Taking it a step further, had I weighed the propane tank before and after cooking, noting the starting and ending temperatures of the beer, chicken and grill and the masses of all, the efficiency of the grill/ chicken cooking process could be estimated as well. I'm getting hungry now. I'll post a picture of the finished product. It's looking pretty good right now. Until next time....