What do you folks put in your vertical/beer can roasters when smoking a turkey?
Last weekend I smoked a 13 1/2# Diestel turkey in my modified Bradley using my vertical/beer can roaster which I have never used with a turkey. Since Diestel turkeys are not brined I put a salt and light sugar mix under the skin about 24 hours before starting the smoking process, no rub was used. Since I have never used a vertical/beer can roaster with a turkey I decided to put apple juice in the roaster instead of beer.
I smoked the turkey at 250 Degrees - 3 hours of apple wood smoke, 2 1/2 hours more without smoke in the Bradley and then into the over in the house to crispen the skin.

Results: The best turkey I have ever smoked, some of the folks said it was the best turkey they have ever tasted. I attribute this to the Diestel turkey and the vertical/beer can roaster.
Changes for next time: Smoke at 225 degrees, do the entire process in the Bradley - no need to go to the oven to crispen the skin.
So the question is - What do you folks put in your vertical/beer can roaster when doing a turkey? If you say beer, specifically what kind of beer do you use? I ALWAYS have LOTS of various types of beer on hand. What else have you tried?
Any other ideas?