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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..

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