I just got my BGE seated on the new patio and over the weekend cooked up some bone on chicken breasts and burgers. The chicken was very moist but I'll need to work on my technique to get a nice crispy skin, I don't expect this to be too difficult.
For the burgers, I'm used to a weber charcoal grill with a hot direct fire. For my BGE cook I used a riser ring (probably a mistake) and the grill running at 500 degrees. I didn't get the sear on the burgers I was expecting at 500 and found it was difficult to tell when they were done since the dome was closed while they were on. How do you guys cook your burgers?
Thanks in advance!