All Things Duck Hanger Related

[PVPAUL]

 

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 

 

[SteveL]

Another great cook on the KK tonight. Did BBQ chicken, I marinated in a maple bourbon mop sauce, then sprinkled with a bbq seasoning. I cooked it on the hanger at 325° and it came out with crispy skin, but oh so juicy meat. I also cooked Twice Baked Potatoes with bacon bits, cheddar, and the same bbq seasoning. Both came out delicious! The skin was still a little charred, but deliciously crispy so I think it actually was better at a lower temperature of 325 vs 400. It took longer to cook, but was worth it.






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[PVPAUL]

My first cook with the Duck Hanger was a chicken seasoned with Dizzy Pig Peruvianish seasoning. Seasoned it the night before cooking. I tried to set up veggies below to cook the chicken. I was chasing my tail somewhat as moving the pan under the bird affected the temperature a bunch.  I ended up moving in and out of the fire area for this cook. The end result was very good! 

[braindoc]

Thinking about cooking a duck soon.  Drip pan to catch the duck fat??  In case it matters, I have a 32”.

[tony b]

I definitely put a pan of potatoes under it to cook in the duck fat drippings! 

[braindoc]

That’s what I was hoping to hear.  Do you start them right away, with the duck?  What is your target temp?

Edited 1 hour ago by braindoc
Typo