That was my exact thoughts the first time I did a beer can chicken on my Weber. Internal temps were ok, but so much juice I just didn’t believe it was cooked. Lovely to way to enjoy chicken though.
I had to look up vaporisation. Apparently it is the "Conversion of a liquid or solid into its vapour, such as water into steam."
Apparently its "vaporisation" rather than steam. Which doesn't actually help with the cooking process. Not sure I'm convinced.
Just looking at my picture, you can see the amount of can that has been exposed to about 400 degrees of heat for over one and a half hours. How is it possible for the contents of the can to not get hot enough to steam? Once I extracted the can from the chicken (carefully) there was definitely steam coming out of it - I tried to take a photo of it but my phone wasn't good enough to. Anyway, each to their own.
There have been many, many people on Reddit also saying that Beer can chicken has been debunked, the can doesn't even get hot enough to let off steam etc. etc. I just don't get it. Have people actually tried it for themselves?