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Burgers: dome open or down?
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hondabbq
Posts: 1,980
How do you do your burgers? Open or closed?
Comments
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always closed unless you are nuke searing something by the lump bed.Keepin' It Weird in The ATX FBTX
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everything cooked on the egg should be done with the lid closed it is designed to work closed ,open you might as well use a gasser2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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Closed.If it ain't a CAT, it's a dog!!! 2 LBGE's & BGE Backyard Chef Edition Cart
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Closed. i normally do high temp sear. never tried going low and slow with burgers or indirect, but I've seen some good successes via that method. i'll try it someday.
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Wokking with lid open. Burgers with lid closed.
Two XL BGEs - So Happy!!!!
Waunakee, WI
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dlk7 said:Wokking with lid open. Burgers with lid closed.Finally back in the Badger State!
Middleton, WI -
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Lid up. I cook a fatty burger on cast iron at high heat close to the fire. The lid down causes my burger to sit in a plume of rancid smoke from the fat pouring in the fire. I did lid down for years, and switched to this method recently and love it.
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When I grind my own, 80/20 mix (or there about) raised direct dome closed. If I buy ground beef , it is too lean so I usually go indirect to 140-150º IT, pull and then reverse sear. Burgers shrink less and have great taste.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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If your looking, it ain't cooking. You want to cook with the dome up, just buy a hibachi.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Doc_Eggerton said:If your looking, it ain't cooking. You want to cook with the dome up, just buy a hibachi.
Nah, there's no rules. Can work either way. Nobodys cares except for how good it tastes....When I'm not Eggin', I'm scootin' Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?) -
You can do it either way. You're not going to hell or get arrested if you cook with the top up. That said, there's no reason to keep the top up unless you're flippin' and moving stuff around. You get more oxygen and flare-ups with the lid open - it's a more chaotic fire.
I close the lid if I'm not tending the food. The smoke is more concentrated, you get reflected heat from the dome, higher humidity more of all the good stuff.
______________________________________________I love lamp.. -
Nah... To BGE Hell you go if lid is open.
Ball Ground, GA
ATL Sports Homer
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Yeah, you right....you go straight to hell.
______________________________________________I love lamp.. -
For burgers, closed. I put wood chips in and it smokes like crazy. For low and slow, I use chunks, but for something fast like burgers, chips ... normally hickory or pecan.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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I did burgers last Night. I didn't get the acrid taste I did the first time. I jacked up the temp to 450-500 and didn't get the bad taste. Going to try reverse sear next time.
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