Need help with cooking burgers.....

Chase2016 · February 2017

Ok, kinda new to the egg as I got an XL as a Christmas present. I have cooked some great wings, ribs, steak....But the o e this g driving me crazy is just a regular ole cheeseburger. The first time I cooked them I closed the lid to cook and when I opened it I got just a wall of smoke not to mention if gave the burgers an very smokey taste.. So I search the forum and someone else had this same problem and everyone's advice was cook burgers with the lid open. I tried this recently and I fought and fought with the flames from the lump rising up to scorch the burgers and was CONSTANTLY having to move them around. Sorry this was kind of long, but just wanted to explain where I've come from and where I'm at.....help

Eggcelsior · February 2017

If you keep the lid open, shut the bottom vent all the way or to a sliver. That will help keep the coals from going nuts on your food and arm hair.

In terms of smokiness, was you fire clean? Make sure the coals are fully ready as "dirty" smoke can overwhelm the food and give you the sooty taste.

Lastly, was your grid raised? Burgers drip a lot of grease, which could account for the scorching and off-flavors. Raising the grid helps minimize this.

Mickey · February 2017

Eggcelsior is correct. I close the lid on everything unless I am frying on the Egg.
80/20 makes the best burgers but wife will only go 90/10 so no drip problems.
I bet as he said you had a big drip problem from last cook.

Eoin · February 2017

We tend to put burgers on a tray on low to cook through, let them stand while getting the platesetter oit and turning up the heat then finish direct.

The direct finish is at the felt line not low down, even the XL seems to get really hot really quickly and I like a bit of distance between the food and the fire.

Edit: All done lid closed.

Wolfpack · February 2017

I think @Mickey is on the right track- what kind of meat are you using? I do 80/20 all the time but like @Eggcelsior said make sure you burn off all the VOC's first.

If you have an XL here is what I do- light fire only in the middle and then once the egg is ready, place burgers around the outside ring/edge of the grill. Basically you are doing a reverse sear/indirect setup until the burgers are almost cooked. Then move them over the direct flame to brown then back to the sides for cheese. Cook lid down around 400 degrees.

pgprescott · February 2017

I cook burgers at a lower temp too. @350 maybe. Gives you a wider margin for success.

LKNEgg · February 2017

For burgers i make sure coals are burning clean and go stock grid height at 400, lid down. Gets a nice crust on exterior, but a lot of smoke with 80/20 from the dripping. I leave the dfmt swung wide open so as much smoke can escape as quickly as possible and control temp with bottom vent. Once I get the markings/crust I want, check the IT and if they need more time I move to the perimeter of the grate to finish lid down bottom vent closed and to still open for smoke escape.

A lot of different techniques, but you may want to try leaner beef at a lower temp or get a more neutral lump if flavor is too strong.

Warning: You'll be hard pressed to find anyone around here with an opinion on which lump is the best!

Need help with cooking burgers.....

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