Charbroiled?

flajoker

How high is temp. to get charbroiled taste? Do you put anything on hamburger to season for this taste? Thanks Again

Char-Woody

flajoker, I have used a product called "Western Sizzle" made by Hi-Mountain Jerky, and it is perhaps one of the best steak and burger seasonings I have found to date. I say one of the best, as there are a number of excellent ones available. I think you will be pleased with it. To me it ranks with Char-Crust. I will post a steak method later.
Cheers to ya..
Char-Woody

[ul][li]Western Sizzle[/ul]

Tim M

flajoker,
Tossing a piece of wood (wet or whatever) on the fire of the Egg with a 550 temp is going to make it burn - no smoke. Temps over 350 produce very little smoke and at 550 only flames.[p]You can presmoke the burgers or sear and dwell them and add chips durning the dwell. Be awful careful -- a restricted fire (dwelling) and smoke (you adding chips) will create a lot of smoke and the potential for a WHOOOOOOOOOSH (flashback) if you don't open the vents before opening the dome. The time it can smoke depends on how thick they are and how done you like them. A couple min on each side and then shut down the Egg tight. Wait 2-4 min for it to snuff the fire a little and toss in the chips and wait until done, 3-8 min.[p]Tim

RhumAndJerk

flajoker,
Cook the burgers like steak, but let them dwell a little longer. I use Char Crust on the burger and it works well,
RhumAndJerk[p]