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Burger question

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Bootheel Egger
Bootheel Egger Posts: 21
edited November -1 in EggHead Forum
I know this may sound silly but burgers are one of the things I have the toughest time cooking on the egg. First off, I try to cook them at about 450-500 direct. If the lid is closed there is a tremendous amount of smoke pouring out(I assume from the fat drippings) and when I open the lid the flare ups are so bad it is hard to keep things from charring too bad. Don't get me wrong, I like a little bit of char, but mine seem to get too much. Is there a happy medium I can reach to make these less frustrating? I have never tried an indirect setup for them because everything I seem to read on here is direct. Thanks for any advice you can give on this "simple" cook.[p]BE
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  • Unknown
    Unknown
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    Bootheel Egger,
    I use a grate extender and cook them at 300-350 until done. They stay very moist and my family really loves them.[p]Rob
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  • smokeydrew
    smokeydrew Posts: 130
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    Bootheel Egger,[p]I've changed my method to a slow cook @ about 250-300*, on a raised grid with some cherry wood for smoke. It helps if the burgers are nice and thick. [p]Nice thing about burgers is that w/ the cost of ground beef, it's cheap to experiment.[p]-smokeydrew
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  • TulsaMurph
    TulsaMurph Posts: 131
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    I have only done them once, now we have the burn ban, but I cooked 1/2 pound burgers, medium thickness, took my dome up to about 600 with a pile of lump that was about 1" above the air holes or so. I put them in with dampers wide open on direct grill for about 3 minutes, flipped them and closed both dampers for about 10 minutes, took flashback precautions and pulled them off. The one in the center was just a little more done on the outside than I like, but perfect for others in the family. All the rest were perfect. I put one on the grill fresh when I flipped all the others, it was cooked all the way through as well and one side had no grill marks, the other was nicely marked, so I would think you could just put them in at 600 and shut the dampers for about 10 minutes if you want to.

    Happy egging!
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  • TulsaMurph
    TulsaMurph Posts: 131
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    I ended up with this on here twice and have not figured out how to delete it yet.
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  • tn slagamater
    tn slagamater Posts: 623
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    Bootheel Egger, try them at 250 degrees ; really juicy burgers, even for egg standards low temps produce very moist patties....maybe a quick sear at the end????

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