Light a charcoal barbecue or start a gas grill for low heat, about 250F.

Melt half of the butter in a small saucepan. Keep the heat fairly low so that the butter melts and doesn't burn. After it stops bubbling, add 1 tablespoon of the garlic salt and 1 tablespoon of the paprika. Season this mixture with salt and black pepper to taste, being careful not to make it too salty.

Eliminate half of the beer in the can - if you're not a beer drinker, find someone who is, or just discard it.

Add the remaining half cup of butter, plus the remaining 1 tablespoon garlic salt and 1 tablespoon paprika to the beer that's remaining in the can, then add more salt and pepper.

Wash the chicken cavity and dry the inside and outside with paper towels.

Set the half-filled beer can on a disposable aluminum baking sheet or foil pan. Set the beer can on the sheet pan and insert the can into the chicken cavity.

Baste the chicken with the melted butter mixture.

Place the sheet pan with the chicken on the heated grill.

Slowly roast for about 3 hours, basting frequently with the seasoned butter mixture, until the chicken is cooked through. As the beer from the can evaporates, some of the chicken juice will run down into the pan. Combine these juices with your melted butter to baste the chicken.

To check for doneness, use an instant read thermometer stuck in the thigh, away from the bone. When the temperature reaches 180F, your chicken is done. The skin should be brown and crisp, and the wings and legs should move easily when wiggled.