Meat Hanger.. Whatcha Think?

[franciscusj]

Dennis I buy one.

[slbb]

I would buy one for my 22" supreme.  One thought - How about making it multi-functional that can be used as a kebab skewer rack as well?

[nicualex]

Any updates on this topic Denis ? i'll sure get one for my 32" . Sausages/bacon/ham cold or regular smoking , Peking duck ... many applications. 

[Forrest]

I’d add one to my order if they were available.


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[Forrest]

I'd use it in conjunction with your double-walled drip pan, for multiple reasons...

What kind of cooks would you be hanging and catching the drippings? Asking for inspiration, thanks Syzy.


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[jeffshoaf]

Just saw this in the accessories for the 23" ultimate, but not in stock...

https://komodokamado.com/products/23-ultimate-duck-hanger

My Santa Maria grill has a cross bar that would work for hanging and I've thought about trying hanging ribs or chickens but the KK would definitely be more fuel efficient and have better heat distribution. Maybe good for tandoori?

[Poochie]

You could hang meat like in a UDS (ugly drum smoker) and it would cook just fine. I'll test it for you if you'd like, Dennis.

[Jacquie]

We would love one for the 32.

[DennisLinkletter]

They have been shipped..

[Jacquie]

Is it possible to get one for the 32? My husband really wants one. 😁

[BOC]

Pic above is of a 32” per Dennis. I don’t think it will be long before they show on the website since he has shipped them. I’m assuming shipped means they are headed to the warehouse and once there they’ll be available online, but I didn’t ask that specifically and could be wrong. With shipping being what it is, maybe a couple months out.
@DennisLinkletter

Please correct me if I am wrong.


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[DennisLinkletter]

Let me check where these are..

 

[BOC]

Let me check where these are..
 

Thanks Dennis. I did see that they made their way onto your website now.

https://komodokamado.com/products/32-ultimate-duck-hanger?_pos=1&_sid=85219ca7b&_ss=r


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[DennisLinkletter]

So I'm told that we have 5pcs for the 23" and 7 pcs for the 32".
Will get costing soon and put up on the site..

 

[Jadeite]

@DennisLinkletterThere was never a plan for a 42" version of this was there?  

[LedHed]

My first cook with the Meat Hanger in case anyone wants to see one in the wild.

 

[BOC]

My first cook with the Meat Hanger in case anyone wants to see one in the wild.
 

How’d the yardbird turn out on the hanger? Anything noticeably different from a rotisserie or spatchcock to highlight?

Also, how’d you manage to get a picture of the endangered heat deflector in the wild


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[LedHed]

@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.

 

 

Edited April 27, 2022 by LedHed
added comment about crispier skin

[LedHed]

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?

[BOC]

A leg of lamb would probably be a good add to your list.


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