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I still have some coco char logs from 2009… I think I’ll break them in smaller pieces and repackage them for ready use.

Hello. And Bye.

Hello @braindoc I did a duck recently. Seasoned with Cajun seasoning and let sit overnight in the fridge. The duck with my third cook with the Duck Hanger. In both previous cooks I found I was dealing with temperature fluctuations when placing vegetables under the the protein (chicken and a couple of Cornish hens) to cook in the drippings. I was using a heavy duty SS pan that was covering most of the charcoals using the charcoal basket splitter. In addition to temperature variation I was also concerned with burning the veggies even while using a very heavy duty SS Pan. For the duck in the pictures I caught the duck fat to prevent flare ups and the pan was small so it didn’t block the charcoals as much as my SS pan. My suggestion would be to definitely put potatoes in the grill, but not directly under the duck, but to the area where you do not have charcoal directly under the pan. I would then catch the duck fat and then pour over the potatoes to allow them to cook in the duck fat. Another option is to cut away some of the duck fat before cooking (which is necessary anyways) and put the fat on a duck hanger and put veggies under this……on the non charcoal side. For our duck we did risotto made with corn cob broth and mushrooms and a side of Asparagus……It was best KK duck I have cooked thus far. Good Luck, PS - I forget the target temp. It was probably 350-375F. On another note IMHO I think you want to cook Duck to higher temp than 165F….It’s all dark meat and there is so much fat it really doesn’t dry out like chicken and I really like the crispy skin!

I’m not a fan of normally grilled meat, seared outside and pink inside. We use the KK for its sous vide like capabilities. For a steak, I’ll cook it indirect high up in the dome, above a typical hot grilling fire. It takes a little longer than straight grilling, gets a lot more smoke, and comes out pretty evenly cooked from surface to center. Once it hits finish temp or just under you could sear it but I don’t. We cook big beef tenderloins this way on Christmas Eve, and it gets rave reviews! Also standing rib roasts. If you like a charred outside and rare inside this isn’t for you. Of course for burgers, sausages and dogs we just grill them on the open fire, albeit I do it on the top grate. Takes just a bit longer and gets some more smoke.

That’s what I was hoping to hear. Do you start them right away, with the duck? What is your target temp?

I definitely put a pan of potatoes under it to cook in the duck fat drippings!

Thinking about cooking a duck soon. Drip pan to catch the duck fat?? In case it matters, I have a 32”.

Per his profile, he hasn't visited in 3 3/4 years.

It was an old commercial series from the 80s, there was some scene set supporting tradition and simplicity with a follow-up tagline of "Pepperidge Farm remembers."

Yeah that’s him. As far as Pepperidge Farm, that blew right over my head.

My first cook with the Duck Hanger was a chicken seasoned with Dizzy Pig Peruvianish seasoning. Seasoned it the night before cooking. I tried to set up veggies below to cook the chicken. I was chasing my tail somewhat as moving the pan under the bird affected the temperature a bunch. I ended up moving in and out of the fire area for this cook. The end result was very good!

Are you talking about Primeats? I must be Pepperidge Farm because I remember!

There was a dude who was/ is a butcher in Chicago who used to post here a lot. Anybody remember that guy? Is he still on the board?

That's Dennis for you. 🤩

Here ya, Doc! I just went through a repair job, too. Dennis called me personally and walked me through the process and shipped the part for free! Can't beat it!

Well it’s five years later and Dennis solved another problem for me, gratis. Top notch CS.

I'm all out of the 22lb boxes. I have 22 of the 11lb boxes remaining. Come get some!

That's a Dennis question, Doc. I have no clue why it's called that on the KK, as I don't think we've ever used Polder probes? The most that I've pulled through the port is 3 - one grate probe and 2 meat probes. It was a tight fit.

OK works fine on desktop computer, thanks!

That'll probably do it, the iPaid UI probably is a bit condensed. You can hit https://komodokamadoforum.com/search/ directly or maybe try just searching for nothing.

Does anyone actually use the Polder branded products? I wonder how many people on The Forum know why that thermometer cable port is called Polder in the first place. What is the maximum number of thermometer probes anybody has managed to get through that port? I have used a number of different brands of thermometers over the years, but have since firmly landed in the Thermoworks camp.

This is on an iPad by the way

And this is what it looks like when I tap on the magnifying glass for search

This is what my homepage looks like with a little magnifying glass for searching up there.