hang tomahawk using the new hang system. My question is the temp would be greater at the bottom as if the bone is hanging through bottom would be cooked as its closer to the vertical.

[Tampa_John]

As I'm new on a 22 inch unit, the meat would be close the as the higher  its closer to the heat source. Another question what would the temp be 
I wonder if the steak would be even better using the rotesery method would be better.

[Tampa_John]

Just now, Tampa_John said:

As I'm new on a 22 inch unit, the meat would be close the as the higher  its closer to the heat source. Another question what would the temp be 
I wonder if the steak would be even better using the rotesery method would be better.

A nother problem I have is if I'm going to to stay in the low and slow method.Lets assume filling the fuel basket on only one site. To stay in yr low rules, I cover the half fuel with the supplied metal cover. As I only have one cover is it proper a proper setup to use foil or drop pan. Or as I usually I cover other  open  fuel basket with a homemade cover to cover the the open the the fuel on Both metal   plate. I added a small metal knob which makes it easy to add or adjust the fuel.

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[Tampa_John]

Again as Im new maybe the the fuel basket dissent need a cover unless you want un equal heat on one side.

[Tampa_John]

Back to the original question.The basket cover or covers, make the unit an oven.

[Tampa_John]

I wish I could handle this . I'd love some direction oh how to handle the this system. Thanks

 

[C6Bill]

Hi, you might want to have a look through the video's Dennis has posted. When using the basket splitter you do not have lump under the side covered by the metal plates. The plates are only blocking off air flow. The lump should only be on the open side. 

[David Chang]

i think the long bone on the tomahawk is complicating your experience. 

 

[C6Bill]

Lots of video's here    KK Video's

[David Chang]

21 hours ago, C6Bill said:

Lots of video's here    KK Video's

there's no video on what he's trying to do.

i think he wants to do a reverse sear on a tomahawk using the duck hanger with a rib bone of unknown length.

1. you can use the duck hanger and hang them by drilling a hole in the bone. you need to bank the coals of course but you are using the kk to sear, will the bone be in the way in 22 at searing depth? (that is reversing the top grate and placing it way down on top of the coal bed). this is rather awkward as i mentioned because of the bone. this is really a hot and fast roast setup, which is not really a steak thing but anway...

2. you don't really want to use a rotisserie. it's not shaped for it. 

3. you don't really want to use the cage. it's not shaped for it. 

4. or you can just lay them flat on the main grate and reverse sear like a normal steak. there's no need to go through the trouble of hanging them.