ckreef Posted March 18, 2016 Report Share Posted March 18, 2016 I've seen some after market hangers that attach to a grate frame. . Couldn't you make something that clamped on the lower grate and arched up to the middle up in the dome where the hanger would hang off of. The wok with lid could then sit on the lower grate with the bird hanging above. I can picture it in my mind just not sure if I explained it adequately. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 18, 2016 Report Share Posted March 18, 2016 I wish you had a pix to post so that I could see exactly what it looks like.:) Quote Link to comment Share on other sites More sharing options...
BBQKaeding Posted March 19, 2016 Author Report Share Posted March 19, 2016 (edited) Here you go. This pick was taken shortly after the start of the cook (obviously). The wok drip pan is something that I came up with because I needed something a bit lower than where the lower rack was because this bird was so big, but I found it helped convection much better than the heat deflector plus pan. I fashioned my own hanger with the turnbuckle because the included ones weren't long enough for this bird either. The swivel anchors holding the wok were intended to be used as hangers too and are height/latitude adjustable so you could hang 2 or 3 chickens or 4-6 game hens (stacked) or whatever. A third wok support wire was added for stability in subsequent cooks so it's not pictured. I hung a 14 lb. pork butt once for fun, but it's much better for fowl. I'm still anxious to hang tandoori style legs of lamb. Sorry I don't have a pic of the finished turkey - you'll just have to believe me that it looked like it would pop if stuck with a temperature probe . It's a high resolution picture so you can zoom in and see a lot of detail Edited March 19, 2016 by BBQKaeding Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 19, 2016 Report Share Posted March 19, 2016 (edited) Now, I understand, looks like a really neat idea .:) Thanks for posting the pix.:) Edited March 19, 2016 by MacKenzie Quote Link to comment Share on other sites More sharing options...
ckreef Posted March 19, 2016 Report Share Posted March 19, 2016 That's what I was thinking buy why not extend it down to the lower grate, something you already have (it would have to be taller to go down to the lower grate). I think the 3rd position idea would be ideal. A side to side half loop (oblong) then a 3rd brace going to the back. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
BBQKaeding Posted March 19, 2016 Author Report Share Posted March 19, 2016 2 minutes ago, MacKenzie said: Now, I understand, looks like a really neat idea .:) Thanks for posting the pix.:) Thanks. I should have posted the pic first and probably under another topic, egh? If there's any interest, I'll post in the right place on the forum. A KK-quality version of this would be spectacular, in my (not so) humble opinion. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 19, 2016 Report Share Posted March 19, 2016 Why not do that BBQK, and then maybe ckreef can move the posts to the new location? Quote Link to comment Share on other sites More sharing options...
BBQKaeding Posted March 19, 2016 Author Report Share Posted March 19, 2016 2 minutes ago, ckreef said: That's what I was thinking buy why not extend it down to the lower grate, something you already have (it would have to be taller to go down to the lower grate). I think the 3rd position idea would be ideal. A side to side half loop (oblong) then a 3rd brace going to the back. Charles - Prometheus 16.5", Cassiopeia 19" TT The taller the half-moon support is, the more stout it'll need to be. Using the upper grill seat will minimize the elevation required and improve stability. The idea of building onto the lower grill is great, but I don't think that will provide as much vertical space as having no grill at all because the meat can extend below the seat of the apparatus if there are no grill rods. The #7 I had seems to have considerably more vertical space in the dome than the KK, which is also a relative reduction in the vertical real estate. Building off the lower grill can certainly work though, it just may not accommodate as big of bird. Also, the spherical heat deflector (wok) provided more vertical space by design, and improved thermodynamics by luck . It would be great to preserve that if it's practical. Quote Link to comment Share on other sites More sharing options...
slbb Posted March 19, 2016 Report Share Posted March 19, 2016 I like this meat hanger idea as well. It's practical and looks cool. Quote Link to comment Share on other sites More sharing options...
wilburpan Posted March 19, 2016 Report Share Posted March 19, 2016 9 hours ago, BBQKaeding said: This looks really cool. You had mentioned cooking a pork butt this way. Were there any other meats that you've cooked using the meat hanger? Quote Link to comment Share on other sites More sharing options...
tinyfish Posted March 19, 2016 Report Share Posted March 19, 2016 Neat meat hanger. Quote Link to comment Share on other sites More sharing options...
ColoradoRick Posted March 19, 2016 Report Share Posted March 19, 2016 Stunning colors. Congratulations on your KK. Admittedly, I never even considered that color but WOW, impressive. I showed my wife, she reminded me that ours is pretty too. lol.. I think she saw dollar signs in my eyes. Great job on the ribs. I love those rib racks. So far they are my favorite accessory. And... very cool idea on the hanger. I have never tried that sort of thing, but I bet with the high tops that could be done without to much trouble. Again.. congrats. -- Rick Quote Link to comment Share on other sites More sharing options...
BBQKaeding Posted March 20, 2016 Author Report Share Posted March 20, 2016 On 3/19/2016 at 6:07 PM, ckreef said: That's what I was thinking buy why not extend it down to the lower grate, something you already have (it would have to be taller to go down to the lower grate). I think the 3rd position idea would be ideal. A side to side half loop (oblong) then a 3rd brace going to the back. Charles - Prometheus 16.5", Cassiopeia 19" TT I can jury-rig something and will if I have to. It wouldn't be the first time . My motivation for the post is to see if there's enough interest for Dennis to engineer and offer a new accessory that's both KK quality and just (or more) functional. I figure I've got to until Nov. 2016 - one way or the other. 1 Quote Link to comment Share on other sites More sharing options...
BBQKaeding Posted March 20, 2016 Author Report Share Posted March 20, 2016 15 hours ago, ColoradoRick said: Stunning colors. Congratulations on your KK. Admittedly, I never even considered that color but WOW, impressive. I showed my wife, she reminded me that ours is pretty too. lol.. I think she saw dollar signs in my eyes. Great job on the ribs. I love those rib racks. So far they are my favorite accessory. And... very cool idea on the hanger. I have never tried that sort of thing, but I bet with the high tops that could be done without to much trouble. Again.. congrats. -- Rick Thanks! The tiles actually change like a chameleon with the sunlight (and camera flashes) so it stays interesting. Quote Link to comment Share on other sites More sharing options...
BBQKaeding Posted March 20, 2016 Author Report Share Posted March 20, 2016 (edited) 22 hours ago, wilburpan said: This looks really cool. You had mentioned cooking a pork butt this way. Were there any other meats that you've cooked using the meat hanger? It's most typically any fowl but it also hangs a dutch oven nicely. I didn't do that with my #7 though because I had a mushi-kamado grill (grill with hole in the middle) in which the dutch over would sit closer to the fire. It was awesome for cooking soup, stew, etc. The dutch oven sat in the middle, recessed, and I'd grill the veges and protein around the edges and then chop and add when ready. Smoked soup can be sooooooo good Edited March 20, 2016 by BBQKaeding Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 4, 2016 Report Share Posted April 4, 2016 Congrats! Congrats on a beautiful KK (aren't they all?)! Comgrats on those gorgeous cooks! Kudos all over the place to ha! Quote Link to comment Share on other sites More sharing options...
