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I've smoked several tutkeys on my grill before, (the largest being a 20 pounder) but didn't attempt to do it "beer can style." I'm not sure how well that would work, even if you were able to get it to stand up with a can in the cavity.
I think turkey meat lends itself much better to absorbing the smoke flavor. Also, brining a turkey (make sure it is one that is not already salted) in a saltwater solution for 24 hours helps out too. I'll post my recipe if anyone wants it.
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If you have any poo... fling it NOW!
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