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Simple Hamburgers

Eager Egger
Posts: 236
Just doing hamburgers on the grill tonight. Grill setting on the fire ring. What's a good temperature?
Comments
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EagerEgger,
I am about to do the same. I cook mine direct. I get my fire going and let it burn for maybe half hour with new lump. leave the top vent off and close the bottom to quarter inch. I don't want to much flame due to flare up. I like to add one hickory chunck and let it smoke a couple of minutes before putting the meat on. So I guess the temp is about 400. [p]MC Jerry
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Jwirlwnd, Thanks Jerry. I am still learning to use the Egg after switching from Propane Grill and large smoker. So all the advice is very helpful.
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Burgers seem to be the theme tonight. Pig Candy/onions/Worchestshire and BBQ sauce.
400 direct.[p]Mike
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Car Wash Mike, Thanks. These look wonderful!
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EagerEgger,
I do mine anywhere between 400 and 500. I get a lot of flare-up when I open the lid to flip but it goes away when the lid goes back down. I need to get good gloves and a long-handled spatula. If I have a lot of burgers on there, things can get eggciting![p]I pull them when they reach 155 degrees.[p]Gwen[p]
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Gwen: If you find some good gloves, let us know. I am looking for something that's very long for those really hot steak cooks. As always thanks for the help and your great attitude!
Mike
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I do mine indirect- 300 to 350.[p]Direct works fine - it just gives off a LOT of smoke from the burning fat drippings.[p]Spacey
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Thanks to all of you. We did them at 450 plus abit and the were the best. Linda added a bit of the "Fiesta hamburger sesoning" at the last minute. It was great,wondrful hamburgers. Waiting for the Longhorn/Horned frogs game to come on TV.
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EagerEgger,
Welders gloves have served me well for all of
my outdoor cooking and egging.
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EagerEgger,
I found a couple of pairs of welder's gloves at a place here in Portland, OR called Harbor Freight. It's been a long time since I bought them but are they good and they have an extended piece that covers the wrist.
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