Before being aquainted with BCC I had been using the Spanek vertical roaster, made of high grade steel produces the best "roast" chicken and the moistest (until the BBQ Shack) that I'd ever tasted. The Spanek allows full air flow through the bird crisping up the internal fat backing up, not that it needed it, BBQF's assessments.
But what the heck, BBQ IS open air theatre and meant to be fun. I have used a beer can substitute with herbs and guests have commented on a slight anise flavour when I used white wine and tarragon so some flavour must percolate through. Here is the link to the Spanek website and it has some interesting notes on vertical cooking.
http://spanek.com/roaster/roasters.php