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Burgers - wood?
Ribhead
Posts: 123
After posting earlier - I now realize that I am missing out by not cooking burgers on the egg (I assumed not much different that on a gasser)!
So...I am going to do burgers in the next few nights!
-Do you add wood chucks? thinking not because of the fast cook!!
-What is a good temp to cook at?
Thks
So...I am going to do burgers in the next few nights!
-Do you add wood chucks? thinking not because of the fast cook!!
-What is a good temp to cook at?
Thks
Comments
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i add a big hunk of oak from the wood pile sometimes and i like to cook them hotfukahwee maineyou can lead a fish to water but you can not make him drink it
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i almost always toss some wood in. often it's just a stick that fell from the oak or maple and landed on the bricks near the egg....
smells greated egli avea del cul fatto trombetta -Dante -
I don't add any wood and I cook em at 450
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Jack Daniels wood chips are great with burgers. I cook my burgers around 550. Enjoy.
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A chunk of hickory adds just a little different flavor.
GOOD EATS AND GOOD FRIENDS
DALE -
Love cherry or apple wood. Grape Vine and JD No.7 is also good.
I usually cook at 400° to 450° unless the burgers are real thick then I will drop the dome to 350°- 400° and cook longer.
GG -
Surely you let that fallen wood dry for several months in a humidity controlled environment and then carefully remove every last trace of any bark or bark-like material from it, lastly sanitizing it to insure it is free from all pesticides, herbicides, and insecticides....no?
Me, I toss in a chunk of oak. I like oak with beef. -
Once in a while, I do semi-slow burgers at 300. A 1/3 pound burger will take maybe 25-30 minutes to get to 130. This is a good approach if you want to taste the smoke. They also come out really juicy. The downside? No char on the outside. I can live with that but some folks have to have the crust.
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i absa-frikkin-lootly KNEW you were gonna say that.
hahaha
you knobed egli avea del cul fatto trombetta -Dante -
you try that hickory bark? did it kill you yet? wondering what your thoughts are not about just having bark on the wood, but using ONLY bark sometimes.ed egli avea del cul fatto trombetta -Dante
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I also like hickory with burgers (I use chips). My other favorite is mesquite.
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I like them cooked at 400, like Grandpas Grub. I think you get more of that delicious egged taste when you cook them on a lower temp. Plus, the moisture retention the egg provides is really great for burgers.
Faith
TampaHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
I have found that with such a short cook, a small 'kiss' of smoke makes a big difference. Lately with burgers it has been Jack Daniel's wood chipped barrels, but Oak, Mesquite even fruit woods will give you just a hint of smoke within the burger.
Experiment with several types of wood until you find your liking. -
was waiting to use it for a pork loin or something similar. could try it tonight on some chicken maybe.fukahwee maineyou can lead a fish to water but you can not make him drink it
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pork is better...
i'd waited egli avea del cul fatto trombetta -Dante -
I cook burgers at 400º on a CI grid on the fire ring in the Small or on the Spider in the Large. I use a chunk of hickory when I think of it.
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400 degrees with hickory. on the egg the burgers retain their original shape. on the gasser the burgers pucker up in the center.
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