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Cooking Burgers
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fruitguy
Posts: 303
I have a question on temp. Was wondering if I went raised direct at a higher temp if I would get less of the sooty smoke. Thinking the fire may have a better shot at vaporizing the fat. Currently not cooking raised and only about 375.
When I cook with hotdogs the smoke almost leaves a film on everything else on the grate
When I cook with hotdogs the smoke almost leaves a film on everything else on the grate
Comments
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I just go direct at around 500.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Raised?
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No and yes. I do both with AR. Depends on how much lump I put in. I try to use less lump and open her up and then I don't need a raised. Just trying to control flare ups.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
What kind of lump are you burning? Also, is your fire burning clean at the start of your cook?Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
I guess I go hot enough so the drippings causing any taste problems isn't an issue.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
I do burgers at 500+ on my Mini - 4 to 5 oz each, 2 min 30 sec per side direct and they turn out PERFECT.
I'm doing it using RO and don't have any issues with sooty taste or smoke..they're not on long enough to pick up anything..
Mini BGE, KJ Classic - Black, Cookshack SM025, Weber Gasser (mostly for Kamado storage!) -
RW or RO
based on responses, not hot enough and not letting the fire spread enough -
Agree. That is why I use as little lump and possible to maintain good heat with my lower vent at least 1/2 open without reaching 600 plus. Make adjustments and repost with your results.
Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
So what is the approximate thickness of the burgers when you start and are they medium or well-done ( e.g. "Perfect")?SmokyBear said:I do burgers at 500+ on my Mini - 4 to 5 oz each, 2 min 30 sec per side direct and they turn out PERFECT.
I'm doing it using RO and don't have any issues with sooty taste or smoke..they're not on long enough to pick up anything..Dave - Austin, TX
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