Burgers..Direct or raised direct?

shtgunal3 · February 14

What's your preferred choice and why?
I'm getting ready to throw some on and was curious as to how others do it.

EdwardDaniel · February 15

Raised dome direct on first side then close the lid on the second side. Do steaks that way too.

Nature Boy · February 15

I like them raised direct. Further from the fire if you get flare ups. Easier to get to and work with when they are up high as well. And it's plenty hot to get a sear. Unless I want to sear a thin piece of meat quickly, I always do raised.

Have fun!

Chris

johnkitchens · February 15

I do direct not raised direct. My burgers turn out fantastic!

Charlie tuna · February 15

Direct on the cast iron grill -- good grill marks without overcooking the burger -- large egg here.

Doc_Eggerton · February 15

Raised direct. Only thing I do lowered is steaks.

Duganboy · February 15

raised direct. gives you a little more margin for error and handling the burgers with the grill at grid level is really an advantage.

shtgunal3 · February 15

I went raised direct. Raised with three 1/2 bricks brought it to felt line. Threw some bacon on too.

EggRacer · February 15

Direct.

pgprescott · February 15

Direct mostly, but sometimes cast iron griddle, direct.

nolaegghead · February 15

usually raised direct..I can have a little hotter fire that burns the grease better. That's my theory and I'm sticking with it!

Skiddymarker · February 15

Last two burger cooks went the reverse sear route, They stayed juicy, were cooked the way we like and the finish sear provided a nice crust.

Solson005 · February 15

Start low, finish high. Here I just traded places with the sweet potato fries. Best of both options

shtgunal3 · February 15

@solson005 I want that grid you got

Solson005 · February 15

Ceramic Grill Works Swing Rack I love it, it works with the platesetter and swings out of the way easy to get to things like wings when you need to flip mid-cook.

Deckhand · February 15

Raised direct. Longer cook = more smoke.

Griffin · February 15

Surprised that more people don't just go direct. I'm in the direct camp, never done one raised. Guess I should try it.

Charlie tuna · February 15

Part of my decision to cook direct has to do with the choice of ground meat. I usually use course ground round and when i cook them raised grid, i end up overcooking them by the time they look decent? We like a meduim rare burger with a crisp outside.

jlsm · February 15

I'm direct, too, I cook 80/20 burgers and don't get bad grease fires. Cook at 450-500. For the mini, 4 minutes one side, 3 the other for medium. Don't often do burgers on the large.

Just cooked three for lunches and start to finish they took a 25 minutes on the mini. Dusted with just a bit of rub, they got a nice sear even with the short times.

NecessaryIndulg · February 15

Direct for me.

shtgunal3 · February 15

Thanks for all the responses. :)

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Burgers..Direct or raised direct?

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