smash burgers on a BS are GOOD...but a return to a BGE burger is BETTER!

Theophan

I've been using Rockwood lump, lately, and I light with a Map torch (which I really like, but a flying cinder just burned a hole in a favorite shirt -- might have to rethink it, dunno).

There's no doubt that the smoke I'm talking about comes from the burgers, not the lump or anything else.  Usually they're OK on the first side, but especially after I flip them, and they've usually had a little liquid grease building up on top, then on the second side, I'm getting some burnt fat smoke.  It's not very heavy, and the burgers are good, but there's a little bit of that burnt-fat flavor and I sure wish I could get rid of it.  I don't remember having that problem with my old gas grill, and wonder if gassers might be better for burgers.

It's driving me crazy that your picture doesn't seem have any smoke at all in it. I am very curious.  I think I'd be fine if I used lean beef, but I'm not crazy about lean beef burgers.