Burgers + Temp

Yes,I do burgers at 400-425 :woohoo:

Cooking info - 4 methods that have worked for me. These are dome temps. I cook mine a little rare, The recommended internal temp is 160°.

1. 500°-600° direct - cook for 2 minutes, flip and shut vents for 15 or 20 minutes.

2. 300°-350° indirect - cook for 20 minutes, turn and cook until 150° which takes 10 to 15 minutes longer.

3. 350°-400° raised direct - cook about 10 minutes, turn and cook until 150°. If another 10 minutes goes by, turn one more time.

4. 250°-300° raised direct - cook about 45 minutes, no need to turn unless you really want to. Pull off at 150°

Lastly, this is a King-O-Coals 2-hour burger, a 60% burger and 30% sausage mix, cooked indirect at 200°, turned after an hour.

King O Coals never heard of it is that something you made or bought?

Heheee Neither, (I don't think he can be bought). King-O-Coals is a pioneer of ceramic cooking. I'm certain he's not the only one that mixes sausage into the beef, but he does cook them for 2 hours, so I tagged him with it. His recipe used Jimmy Dean (the stuff we make fatties with) the last ones I cooked I used Italian. You will be suprised by how much of the grease that renders out and how moist they are.