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Burgers - wood?

RibheadRibhead Posts: 123
edited 9:04PM in EggHead Forum
After posting earlier - I now realize that I am missing out by not cooking burgers on the egg (I assumed not much different that on a gasser)!

So...I am going to do burgers in the next few nights!

-Do you add wood chucks? thinking not because of the fast cook!!

-What is a good temp to cook at?



  • fishlessmanfishlessman Posts: 23,014
    i add a big hunk of oak from the wood pile sometimes and i like to cook them hot
  • stikestike Posts: 15,597
    i almost always toss some wood in. often it's just a stick that fell from the oak or maple and landed on the bricks near the egg....

    smells great
    ed egli avea del cul fatto trombetta -Dante
  • Sooner EggSooner Egg Posts: 578
    I don't add any wood and I cook em at 450
  • AuburneggerAuburnegger Posts: 127
    Jack Daniels wood chips are great with burgers. I cook my burgers around 550. Enjoy.
  • rsmdalersmdale Posts: 2,472
    A chunk of hickory adds just a little different flavor.


  • Grandpas GrubGrandpas Grub Posts: 14,226
    Love cherry or apple wood. Grape Vine and JD No.7 is also good.

    I usually cook at 400° to 450° unless the burgers are real thick then I will drop the dome to 350°- 400° and cook longer.

  • FidelFidel Posts: 10,172
    Surely you let that fallen wood dry for several months in a humidity controlled environment and then carefully remove every last trace of any bark or bark-like material from it, lastly sanitizing it to insure it is free from all pesticides, herbicides, and

    Me, I toss in a chunk of oak. I like oak with beef.
  • Essex CountyEssex County Posts: 991
    Once in a while, I do semi-slow burgers at 300. A 1/3 pound burger will take maybe 25-30 minutes to get to 130. This is a good approach if you want to taste the smoke. They also come out really juicy. The downside? No char on the outside. I can live with that but some folks have to have the crust.
  • stikestike Posts: 15,597
    i absa-frikkin-lootly KNEW you were gonna say that.


    you knob
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    you try that hickory bark? did it kill you yet? wondering what your thoughts are not about just having bark on the wood, but using ONLY bark sometimes.
    ed egli avea del cul fatto trombetta -Dante
  • AronAron Posts: 170
    I also like hickory with burgers (I use chips). My other favorite is mesquite.
  • I like them cooked at 400, like Grandpas Grub. I think you get more of that delicious egged taste when you cook them on a lower temp. Plus, the moisture retention the egg provides is really great for burgers.

    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • Egg-N-TinoEgg-N-Tino Posts: 157
    I have found that with such a short cook, a small 'kiss' of smoke makes a big difference. Lately with burgers it has been Jack Daniel's wood chipped barrels, but Oak, Mesquite even fruit woods will give you just a hint of smoke within the burger.

    Experiment with several types of wood until you find your liking.
  • fishlessmanfishlessman Posts: 23,014
    was waiting to use it for a pork loin or something similar. could try it tonight on some chicken maybe.
  • stikestike Posts: 15,597
    pork is better...
    i'd wait
    ed egli avea del cul fatto trombetta -Dante
  • Jersey DougJersey Doug Posts: 460
    I cook burgers at 400º on a CI grid on the fire ring in the Small or on the Spider in the Large. I use a chunk of hickory when I think of it.
  • rosrosrosros Posts: 408
    400 degrees with hickory. on the egg the burgers retain their original shape. on the gasser the burgers pucker up in the center.
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