I did my second cook on my new (to me) Egg tonight. I had some issues, and just want some pointers from you guys.
On Monday, my first cookout, I did boneless skinless chicken breasts. I cooked them at 350-400, it took about 45 minutes to cook. They turned out really well, not dried out at all. I didn't taste any marinade, but they had a good flavor none the less. I didn't put much charcoal in it at all. Just enough to fill the bottom. It got the job done.
Tonight, I decided to do burgers. Plain ol' simple burgers. I put in a lot of charcoal. After reading around, I thought it was recommended to fill it up. I put in so much it came above the firebox, and into the fire ring. I lit it, and it got going. When I had the lid closed, the temp was hovering around 450 degrees. However, when I opened the lid, (my brother described it best), dragon fire breath shot out of it. Once you opened it, flames just instantly ignited on the charcoals and there were really big flames going. I put the burgers on, and they got over cooked tonight. I wasn't happy with the results.
So, I guess I'm asking for pointers in cooking burgers (simple, I know). Also, what was I doing wrong to have such viscious flames?