When I went to put the chicken in, it was standing too high, so I had to nix the can and lay the chicken down in a Pyrex dish. I kept the temperature about 250 and cooked until the meat was 165. About half way through, I turned the chicken over and propped it up on the edge of the dish so it wouldn't be laying in the juice getting soggy. Then I squeezed some tangerine juice over it and cooked until almost done. I then turned it again and squeezed tangerine juice over the other side. It only took about two hours cooking time.
The meat was very moist and delicious. The thigh showed a little pink, so I probably will cook to 175 next time. In the Weber, the chicken didn't taste as smokey as when I cook in my big smoker. My wife liked it better that way; a little smoke flavor but not overwhelming. It was definitely good enough to do again!