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Beer Can Burger Question

Blassiter
Blassiter Posts: 195
in EggHead Forum
Let me start by thanking whoever came up with this idea. This is the second time we have made these and they are amazing. I am always trying to do things better next time so I would like to get an expert opinion from you guys. 

The video\posts I researched prior to cooking these said to cook at 300 indirect for about an hour. For this many burgers, the grease from burgers builds up on the plate setter and smokes like crazy and even catches on fire at times. Do any of you cook these direct at higher temps? 



LBGE - 2/12/2015

Chesapeake, VA

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Comments

  • Legume
    Legume Posts: 15,936
    Damn, that's a lot of burgers.  Looks fantastic.  Sorry, I cant answer your question re direct or hotter, I've never done these, but I would suggest using a shallow drip pan with an air gap between the platesetter to avoid the grease burning.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    They look amazing.  +1 on what Legume said- add a drip pan to the plate setter.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    I'm cooking three tonight for the first time and I'll be cooking indirect. I'm using a fatty grind of chuck closer to 70/30 than 80/20 so I'll probably have the same issue. To keep smoke from the grease on the hot platesetter at bay, I'll be using a large water pan on top of the platesetter.

    One other thing I'll be sure and do in ensure uniform thickness for the bottom and sides of the burger so the bottom is not so thin that it overcooks.

    I'm going to post pics in a separate thread later this evening for my cook. Good luck with yours and try the water pan.

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • johnmitchell
    johnmitchell Posts: 7,360
    Can't add anything but Dang that is a pretty picture of burger bliss..Enjoy..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • noregard
    noregard Posts: 306
    Those look so good, going to have to try one day.  Are the toothpicks actually holding something (bacon on), or are you using them as markers?
    Lethbridge, Alberta         LBGE & MM
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  • henapple
    henapple Posts: 16,025
    Use a drip pan raised off of the ps...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • ads75
    ads75 Posts: 391
    I have a pizza pan covered in foil that I use as a drip pan. I use a couple nuts and bolts to give the pan some space over the platesetter (1/2 inch maybe) so the drippings don't smoke.
    Large BGE, Mini BGE
    Morgantown, PA
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  • Blassiter
    Blassiter Posts: 195

    Drip pan for sure next time. The toothpicks are only being used for identification of who each burger belongs to. Thanks for all the suggestions.

    LBGE - 2/12/2015

    Chesapeake, VA

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  • johnnyp
    johnnyp Posts: 3,932
    I think direct could be a problem when trying to render the bacon.  Drip pan for sure.



    what did you stuff with?
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • Blassiter
    Blassiter Posts: 195

    I was thinking the same thing about the issue with cooking direct and how it would affect the bacon.

    We stuffed with Sautéed onions, jalapenos, sharp cheddar, mozzarella, mushrooms, bacon, and diced tomatoes.

    LBGE - 2/12/2015

    Chesapeake, VA

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  • mahenryak
    mahenryak Posts: 1,324
    Sounds like you got your question answered.  Nice picture and thanks for posting this.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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