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I received my Duck Hanger for my 32”KK about a week ago and did my first cook yesterday. I dry brined the chicken with Dizzy Pig Peruvianish seasoning. With regard to set up and use the Duck hanger is a much simple set up than the rotisserie and clean up is very simple and easy too. I was very happy with the results, chicken skin was crisp and the meat very tender and juicy. I’m thinking we (KK Community) should set up a special thread specifically related to the “Duck Hanger” accessory and use it for: * Duck Hanger for different size KK’s - There seems to be questions on how well suited some accessories are for different size grills * Techniques / tips- on set up and use * Recipes ….etc All the Best,

I just dropped my duck temp from 375 to 350 and we thought the fat rendered better. I might try 325 next time. We like duck

Last night's cook. Got another batch of jalapenos from a friend, so more stuffed ones, along with shishitoes from my plants, local corn, au gratin potatoes and a nice flat iron. plated with a nice glass of cab.

I’ve never used a drip pan with the hanger. Sent from my iPhone using Tapatalk

Beautiful! Did you have any flare-ups from the dripping fat? After researching online I’m still unsure whether or not to use a drip pan so the fat doesn’t hit the charcoal. My hangar came a few weeks ago and my first duck is in the freezer. Just waiting for the right time to try.

It looks to me like there was some sugar in that mop. If so, sugar burns at 300°F. I would lower the temp and let the thermometer tell me when it was done. Or mop at the last minute only.