David Chang Posted April 28, 2022 Report Posted April 28, 2022 5 hours ago, LedHed said: My first cook with the Meat Hanger in case anyone wants to see one in the wild. how does this store? is the curved rod above for hanging removable? or is the whole unit welded one piece? what else did the kit come with? thanks.
LedHed Posted April 28, 2022 Report Posted April 28, 2022 4 minutes ago, David Chang said: how does this store? is the curved rod above for hanging removable? or is the whole unit welded one piece? what else did the kit come with? thanks. The curved rod is removable. It also comes with 4 skewers/hooks. 1 1
LedHed Posted April 28, 2022 Report Posted April 28, 2022 @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). 2
Jadeite Posted April 28, 2022 Report Posted April 28, 2022 I'm still hopeful that a 42" version will come out at some point.. I've wanted something like this for Tandoori chicken for YEARS when I had an Egg and never found anything that worked like I wanted to. This would absolutely be it!
tekobo Posted April 28, 2022 Report Posted April 28, 2022 Definitely interesting. Thanks for posting @LedHed. I can see some good uses for this: 1. Tandoori cooks - I was surprised at how the papaya element of tandoori marinades helped to tenderise meats. That effect would be great here. Meats that would normally take longer to cook will cook quicker and can be cooked over direct heat on this hanger to get those signature singed edges in a hot and fast cook. 2. Low and slow smoking of poultry - you could get a beautiful all round colour and good smoke flavour and then turn up the heat to crisp up the skin. 3. Cold smoking cured meats - this would have worked perfectly when I was smoking my cured goose breasts for instance. I would not stick the spike through a side of bacon but would use a meat hook to hang it off the top hanger. Yeah, liking this idea. Dennis called it a duck hanger. I’ve not tried to cook duck the oriental way and am not sure how one would deal with the fat rendering out into the fire but would be keen to see someone try! 3
LedHed Posted May 2, 2022 Report Posted May 2, 2022 (edited) Tandoori Chicken and naan on the pizza stone. Link to the post in KK Cooking Edited May 2, 2022 by LedHed Added link to KK Cooking post. 5
DennisLinkletter Posted May 4, 2022 Author Report Posted May 4, 2022 On 4/28/2022 at 8:33 AM, LedHed said: @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). Well... which do you want the notched or the one with holes? I think the notched is probably more versatile. 2
LedHed Posted May 4, 2022 Report Posted May 4, 2022 6 minutes ago, DennisLinkletter said: Well... which do you want the notched or the one with holes? I think the notched is probably more versatile. I agree the notched is more versatile. 3
Franck Posted May 9, 2022 Report Posted May 9, 2022 (edited) On 5/4/2022 at 4:50 PM, DennisLinkletter said: Well... which do you want the notched or the one with holes? I think the notched is probably more versatile. Dennis, I also agree that the notched version would be more versatile, but I have another recommendation based on it. This comes from having used the meat hanger and trying to find a solution to be able to hang as many hooks as possible. To render it even more versatile, I think it would be ideal to have the removable notched curved rod perpendicular to the current plane, as in going front to back rather than left to right. With two of those on either sides of the KK, and additional straight (ideally notched as well) rods to be positioned by the user to rest on the two curved ends would allow for one to pretty much hang whatever he/she needs wherever feels best. This comes from me trying to come up with temporary solutions to hang my char siu and trying to get as much vertical space... I will try to draw this out when I find time. In the meantime, I will attach a photo of what I mean by trying to hang as many hooks as possible to maximize use of space. Edited May 9, 2022 by Franck Added photos of char siu attempt 3
CaptMorg82 Posted May 9, 2022 Report Posted May 9, 2022 9 minutes ago, Franck said: Dennis, I also agree that the notched version would be more versatile, but I have another recommendation based on it. This comes from having used the meat hanger and trying to find a solution to be able to hang as many hooks as possible. To render it even more versatile, I think it would be ideal to have the removable notched curved rod perpendicular to the current plane, as in going front to back rather than left to right. With two of those on either sides of the KK, and additional straight (ideally notched as well) rods to be positioned by the user to rest on the two curved ends would allow for one to pretty much hang whatever he/she needs wherever feels best. This comes from me trying to come up with temporary solutions to hang my char siu and trying to get as much vertical space... I will try to draw this out when I find time. In the meantime, I will attach a photo of what I mean by trying to hang as many hooks as possible to maximize use of space. Some dedication there! What a picture, look at that snow!
Tyrus Posted May 10, 2022 Report Posted May 10, 2022 One interesting cook there, I'm sure it was tasty. Snow? Don't want to see snow again for at least 6 or 7 months, but hanging meat was a charm😗 2
tekobo Posted May 10, 2022 Report Posted May 10, 2022 I am looking forward to seeing how Dennis develops this. I remember rigging up hooks and chains in different configurations to cold smoke bacon and goose breast in the past. This contraption has a number of additional uses per my previous post. Will sit tight and wait and see what happens with the notch/multi hook debate. 2
LedHed Posted May 16, 2022 Report Posted May 16, 2022 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 3
David Chang Posted March 3, 2023 Report Posted March 3, 2023 i really want this accessory. i feel like this is the missing element to roasting goose at home on the kk.. but even if Dennis made one for the 19, i think my kk is height limited for this type of cooking. i guess i need to buy another kk... 1 1
Cheesehead_Griller Posted March 3, 2023 Report Posted March 3, 2023 (edited) Does anyone have a pic of the current design for the 32? There is no picture not he site. I'd like the see if there have been any changes. Thanks! Edited March 3, 2023 by Cheesehead_Griller
David Chang Posted March 3, 2023 Report Posted March 3, 2023 8 minutes ago, MacKenzie said: David, buy one with the high dome. the only reason i didn’t get a 23 or 32 is that i could not carry it up the roof stairs. if i get a bigger kk, i would need to hire a huge crane or rent a helicopter, to put it on the roof. or buy another house to fit the kk. 🤓 1
CaptMorg82 Posted March 3, 2023 Report Posted March 3, 2023 Definitely helicopter 😄. Find a local military unit and propose it as a training exercise! 1
braindoc Posted March 7, 2023 Report Posted March 7, 2023 I’d also like to see a current photo of the 32 hangar. Anyone else with some recent cooks with it?
