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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble


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LedHed last won the day on May 3

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  1. The more I use this thing the more I like it. I'm really surprised at how evenly the food cooks. 45min, dome @ ~400°F, fish pulled at internal temp of 155°F
  2. Its funny, I randomly chose that image for a gaming avatar 20 years ago and it's just stuck with me. I don't think the avatar is from Lancelot Link, but that's a really good guess. My wife loved that show as a kid.
  3. Ya, that was my concern as well. I'm guessing the curved dome and convection currents really move the heat around.
  4. I agree the notched is more versatile.
  5. My first attempt at tandoori chicken and naan on my new KK32. Naan recipe: https://www.recipetineats.com/naan-recipe/#wprm-recipe-container-58510 Heated pizza stone & dome to 550°F, cooked for 1 minute per side. Chicken recipe: https://www.thedeliciouscrescent.com/persian-grilled-chicken-kabobs/ Dome @ 550°F, cooked chicken for ~15min (turn 90° half way through the cook)
  6. Tandoori Chicken and naan on the pizza stone. Link to the post in KK Cooking
  7. @DennisLinkletter If you're open to suggestions, I had these ideas. They may add complexity from a manufacturing perspective, but would give more flexibility in how you position the meat, and the ability to hang more items (thinking chicken leg hangers).
  8. The curved rod is removable. It also comes with 4 skewers/hooks.
  9. Meat Hanger pic in the above thread.
  10. I'm trying to come up with other things to cook on the hanger. Here are some of my ideas so far: Chicken (as pictured above), duck, turkey Tandoori Chicken Shawarma (not sure how this will turn out since the heat source is on the bottom) Koobideh / Kabobs (not sure how this will turn out because of its vertical orientation) Hanging Ribs Sausage Links Tomahawk Steaks Al Pastor Anyone else have some ideas?
  11. @BOC I just received my KK-32" this month, I ordered the Meat Hanger as an accessory. I'm very happy with how the birds turned out. I experimented a bit, one with breast up, the other breast down. Breast up was juicier. Spatchcock chicken can be dry if you're not careful, but cooks really fast, these birds (~5.5lb each) took about 3 hours @ 275-300°F. I'm still trying to master temperature control, but getting there. Overall I'd say this method's results fall somewhere between rotisserie and spatchcocking (similar to the beer can method). I would say that if you want darker/crispier skin, rotisserie is probably the way to go. My main reason for buying the Meat Hanger is to cook Tandoori Chicken, so I'll post pics of that in the 'KK Cooks' section when I get a chance. Regarding the heat deflector, I think I was one of the last orders they were offered. It was quite a funny story too, Dennis and I had a phone conversation and he asked if I needed the deflectors, he then explained for a few minutes how they weren't needed in the KK because the construction already has ample thermal mass, and they're only really needed on egg style kamados because they have thin walls. He then explained that he uses the large steel platter to deflect heat. All of his points were spot on (as usual with Dennis, the man knows his stuff), but I said I still wanted the heat deflectors, and he let out this very sad sigh of disappointment. He did honor my wishes and included them in the order, which I really appreciate. My first smoke (pork butt) I did without the heat deflectors and used the steel platter as he described and he was absolutely right, the butt turned out perfect. In the case of the meat hanger cook above, I think the heat deflector makes sense to keep the heat from overcooking one side of the bird (assuming you're offset cooking). If I were to use all 4 hangers at the same time, I'd use a full basked of coal and hoist the birds higher up on the hangers to get them further away from the coals.
  12. My first cook with the Meat Hanger in case anyone wants to see one in the wild.
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