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If you would like a Duck hanger for a 21" please write my staff at [email protected] and they will take care of you..

I would be interested also for the 21"supreme

One of the local butcher shops had whole pork loin on sale for $2.19 a lb. So i had to throw one in. Cooked at 250 until the IT was 138. Then tented in foil for an hour. most of this went into vac seal bags for quick meals when needed. It is some really tender and juicy posk

I also might be interested in a hanger for a 21" Supreme. I second your recommendation regarding the basket splitter.

I really mean it when I say I love the duck hanger. Everything I cook on it has turned out great and it has become my favorite accessory. As it relates to the 21, he doesn’t have it on his website, but it may be worth a call to ask Dennis. He may have one made at the request. My only thought is the 23 has three spots for hanging and the 21 would be less, maybe only 1. To be fair to that though, a 21 is smaller cooking area so that probably would be ok. I’ve only cooked one thing at a time on mine so far and am obsessed with it. I’m planning on cooking three chickens in a couple of weeks and can’t wait. I’ll be sure to post pics! Sent from my iPad using Tapatalk

@SteveL love your obsession with the Duck Hanger….so much so I placed my order today for my 32”KK. Looking forward to have this new grilling toy in my arsenal and researching recipes and techniques. Regarding the Duck Hanger do we know if Dennis makes this for the 21” Supreme grill? If yes I would like to get their opinion on how well this works with 21” Supreme…… FYI, when I purchased the 21” Supreme I also bought the basket splitter…I would not recommend this option for this size grill as the basket is already pretty darn small! Cheeers,

Hey there @Troble. Did you ever nail an updated Peruvian crack recipe? I have four giant Huacatay mint plants and am looking to cook your pollo alla brasa recipe this coming weekend. I found this description of a sauce from the company that sold me the seeds. Does it approximate to what you have found too? To make authentic Magical Peruvian Green Sauce or "Ají de Huacatay": You need: 1 rocoto pepper , 1 hot yellow Aji pepper - both with the seeds removed!, 1 cup of huacatay leaves, a small sprig of mint leaves, Lime juice, lots of garlic, olive oil, salt. Put everything except the oil in a blender. Blend the peppers garlic and leaves together, adding oil until you get a smooth puree, kind of like making mayonnaise. Add salt to taste.

Mac's photos reminded me of my chicken cook on my 16 last time I was in Italy. It was swelteringly hot and I imagine the KK could cook the chicken low and slow without even being lit! My evening guests were sensible people and I didn't imagine them wanting to stand outside with me while I tended to my cook so I decided to cheat. I got the smoke into my chicken legs by cooking them in the KK in the afternoon. They did come out nice and crispy. I also roasted some peppers and grilled some skewers. A blessing because there was no way I was going to light an oven in my non air conditioned kitchen! The cheat? When my guests arrived I heated, and further crisped up, my chicken legs in the air fryer. Not as juicy as when they first came out of the KK but they did retain a lovely smoke flavour.

I highly recommend! Sent from my iPad using Tapatalk

Yes, I hang it just below the hook with the grill temp at 400° and insert a temperature probe facing upward in the breast. I take it off at 165° breast temp. This might look a little burnt, but it’s not. The marinade/mop sauce had a fairly high sugar content and carmelized by the end after mopping it three times during the cook. So far I’ve done 1 thing at a time. In a couple of weeks I’m having visitors and am planning on cooking three at the same time, which is the most you can hang in a 23 Ultimate. I mean it when I say I love the duck hanger. It’s fun to use and everything I’ve cooked with it has turned out great. But then again, everything I cook on this grill turns out fantastic! Sent from my iPad using Tapatalk

Looks fantastic! I may have to get a hanger for my KK.

Speaking of forgetting, I forgot the plated shot. 😁

I forget more often than i remember lol

No, I didn't and that is why I was so surprised that the skin was so crispy. That would be a good idea for me to try and remember for the next time.😁

Do you add a little baking soda to your dry rub ? It changes the PH of the skin and helps it crisp up a little.

Interesting, did you cook direct the whole cook ?

Yes, the skin was dry and crispy but could have been a little more crispy.

Looks juicy. Did you also manage to get crispy skin?? Nice cook regardless.

Finally did my split chicken cook and it won't be the last. That chicken was soooo moist, I couldn't believe it. Done. I was trying to show the moisture in the chicken with this shot.

Managed to vent out all the solvent this morning between 6-12 and enjoyed some salmon as a result. In the shade now and plenty of residual heat so got a short rib going low and slow without it breaking a sweat. Unlike me

very brave of you to be doing daytime grilling in this weather. even at night it's pretty intense..

30-day return policy if it doesn't work out...

Burn in, curing, venting. Whatever it’s called. Making the most of the heat this morning

These didn’t upload Sent from my iPad using Tapatalk

I’m obsessed with the duck hanger. Cooked this chicken with a maple bourbon marinade and mop sauce then generously sprinkled it with a citrus rub. I mopped it three times during the cook. The skin was oh so crispy and the meat was juicy and moist as it always is. Sent from my iPad using Tapatalk