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Ended the weekend with another nice cook of stuffed jalapenos, local corn, and chicken. Made bruschetta with a tomato off my plant. plated with some homemade potato salad.

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,

Thanks for the feedback. Basically followed tony b’s advice. Sent from my iPhone using Tapatalk

Spun a couple of piccanha’s last night for the wife’s birthday. No finished pics cause we arts duck fat air fryer potatoes, cedar salad and chimmichuri sauce meat was cooked to perfection but you’re gonna just have to trust me on that one! 😛 hope everyone is doing well

Over direct heat, flipping and turning several times. I had the basket splitter in so when I probed for temperature it was on the "cool" side of the grill.

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 use the clip on the dome because it serves even less purpose in the drawer..

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 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

Best part of summer - local corn, peppers from a friend's garden, and a nice steak. Plus, not shown is the salad with cherry tomatoes from my plant.

Another great result on the KK with two chickens, one marinated with Maple Bourbon marinade, then sprinkled with Citrus Rub and the other marinated with Cornell Chicken marinade. Both came out fantastic, but the overall winner was the Maple Bourbon/Citrus Rub combination. Everyone at our gathering raved about the outcome! \ Sent from my iPad using Tapatalk

Did a tamarind duck on the kk today. I found a marinade on the internet and then mopped it every 15 minutes with a tamarind mop sauce that accompanied the marinade recipe. I hung it on the hanger in the grill that was set at 400°. We had company and all thought it was moist and delicious. Next time I’m going to try it at 375 and let it go a little longer. What are your thoughts, would lower temperature reduce the charring, or would the longer cooking time increase it? Sent from my iPad using Tapatalk

Yesterday was my lady friends birthday so i cooked up her favorite, duck breasts. I cooked these at 335 instead of 375 to render just a little more of the fat, cooked for 30 minutes instead of 20, the results were really good. She said they were the best ones we have ever made

My favorite steaks are Flank, Hanger, Strip, Tri-Tip, Skirt, and Flat Iron. They just have more beef flavor than traditional steaks, which I almost find boring in comparison. I've cooked 20X more TriTip over any other protein in my KKs.. It's my go-to for everything, including sandwiches and salads. I can buy Wagyu Tri-Tips raised in Indonesia, which are reasonably priced. They were a staple for my kids growing up..

After the pork loin went over so well last week we decided on pork chops yesterday. Cooked indirect for 45 minutes at 250 then seared a little on the lower grate. They did not disappoint

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

Please throw that clip away; it is unnecessary. The thermometer won't fall out of the grill. It is used to hold the lip of a pot.

In follow up to a recent post I wanted to start a new Thread related to the newer Duck Hanger accessory. As the title says….let’s use this for “All Things Duck Hanger related” Cheers, * 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

@JDBBQ - the duck hanger has been popular lately (check those posts). Assuming that you don't have that piece of hardware, do you have the rotisserie for your KK? Otherwise, cook it like you'd do a whole chicken. You should prick the skin with a paring knife in several places on the bird to help render out the fat. Duck is much fattier than most chickens. Nothing beats crispy duck skin, so that's your target. Basic seasoning to start - S&P (white if you have it), garlic powder, onion powder. If you want traditional Chinese, add some cinnamon, nutmeg and coriander to mimic 5 spice powder. I prefer a more French style, with parsley, thyme and tarragon (think Herbes de Provence). Have fun with it and post pix of the finished bird!

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.

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

The polder tubes are threaded and have a stainless plug, and the silicone ones for the cables/wires.

I shed mine ages ago! It was a total PITA to deal with when removing the thermometer after cooks during winter weather.

That looks great !!!!!

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

Wow, local corn too.

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.

Beautiful Brawny Bambino for sale! $1599 Sleek design with beautiful matte black pebble tile finish. Comes with two 3/8 inch 304 stainless grates and a charcoal basket. New Tel-Tru Bi-metal dual temp thermometer. Compact size, approximately 21" wide by 29" high. Perfect for smaller spaces like patios or balconies. Very good condition. Small chips in exterior tile. Front latch slightly askew. Clean interior, lid seals tight. All parts in good working order. Located in Lansing, Michigan. Pickup only. Grill weighs approximately 250 pounds. Will provide additional pictures upon request.

True, but it was more about the grilling than the salad anyway. Went out to get more tomatoes from the plants and something (chipmunk?) had been snacking on them! Little Bastard! The local feral cats aren't doing their job!

You know the rules!

2nd Robert's suggestion - strongly consider getting a new one. You'll be extremely lucky to find a used one and you won't be saving that much money, most likely. Plus, there's the issue of proper crating and shipping, so it doesn't get damaged in transit.

My suggestion is to buy a new one. These grills hold their value, so to find one at a low enough price to justify is unlikely. Warranty, though very rarely an issue, is not transferable. Dennis is helpful with any Komodo Kamado, but with a new grill, it’s as if he delivers it personally. Sent from my iPad using Tapatalk

I probably could have trimmed off a little of that fat cap or cooked it longer to render it some more but we are extremely happy with the results. I will go back and buy up any they have left for the freezer. Its called Chairmans Reserve, I've never heard of it but i ;ike it. And they have tomahawk chops that were fantastic too !!!!

@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,

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

Speaking of forgetting, I forgot the plated shot. 😁

I really hope this tariff war ends soon. It isn’t helping anyone.