So I did burgers tonight. Started out using 80/20 ground chuck, the big package from SAMS. Seasoned the unformed beef with Joe Allen's steak seasoning (from a local bbq joint in west Texas). Then I formed them into about an inch to inch and a half thick patties. Topped them off with McCormick Montreal steak seasoning. Fired up the egg to 400 raised direct with mesquite chips added.
Once I put all 21 patties on the XL the temp dropped to 300 and stayed there the whole cook. Not too sure why.
Anywho, after cooking for about 15 mins they were flipped. And cooked for another 15 minutes. The thermapen read anywhere between 155 to 165 in various patties.
Ultimately it was a success except for several patties coming out a little dry. I will also try and make the patties thinner too. Wondering If 165 was too high of a finish temp. And critiques welcome.