T Rex Posted April 26, 2010 Report Posted April 26, 2010 Hi, I found an interesting recipe in Rick Browne's cookbook on doing BBQ Duck, on the the BBQ. My only concern is the amount of fat/grease that will result from cooking a duck, not what will fall in the drip pan but what will end up on the walls and dome......... Soooooo, has anybody done a duck on the KK and if so, just how messy was it and how did you clean the KK afterwords? Thanks in advance, T Rex
Syzygies Posted April 26, 2010 Report Posted April 26, 2010 Make pizza next? A stint at 600 F takes care of pretty much anything. I don't like back-to-back low-and-slows, I worry more about how clean I got the grill in between...
primeats Posted April 27, 2010 Report Posted April 27, 2010 Duck is exceptional on the KK! really no more messy than with your oven, only a whole lot juicier!. The only thing my wife wanted was a crispier skin, which I think can be accomplished by ramping up the temps. I used the upper sear grill with a drip pan on top of the deflector stone. the grease was never a problem, and like Syz says, a high heat cook pretty much takes care of any splatter afterwards.
