Last when I got home, my wife informed me that the burgers were in the basement fridge and that I should fire up the egg. She used an interesting combination of Spices. On top of a layer of mustard, she placed JJ’s Rub, Char Crust Roto Roast and Brucie’s Blend Zydeco Seasoning. The flavor came out great.[p]This was the first time that I have ever had problems getting a temperature in the egg.
First of all, there was a straight down pour. I used my much-neglected small BGE. I stirred the lump that was inside, lit the fire starter and piled new lump around it. It just never started right. I am sure that the lump was damp because it was throwing out lots of white smoke.[p]After a half hour, the temp was only at 250. I stirred the lump again and then I was able to get the temp to 300. I was shooting for 600. I think that the grate was probably clogged as well. Anyways, I put the hamburgers on at 300 and the temp dropped back to 250. After four minutes, I checked the burgers. They were nowhere ready to be turned so I left them alone for four minutes more. I flipped them and they did not stay together that entire well. I cooked them for another eight minutes. I decided to cook them for eight minutes more after that. I took them off.[p]We ate them, they tasted great but not to level that high temp burgers come out. I took way too long and the results were not worth it.[p]I am at a dangerous state … I am almost out of lump.[p]Go Tribe!