Smokefire ex 4, WSM 22, Weber Summit charcoal S6, Weber 22” kettle, Weber Summit natural gas grilling station, various Traegers, Camp Chef WW36, couple BGE’s, pit barrel cooker, and some other stuff
Naw, I assume you’re probably right. I just don’t pay much attention to the time of things except for ribs, brisket, and butts. Even then it’s all a calculus problem. Lots of variables don’t ya know.
I just didn’t use high heat. To get that sear. I also didn’t flip mine. So mine where almost like meatloaf patties. They still turned out good. The kids where like “ Dad!” Do burgers like that every time. So I think it was a success.
Smokefire ex 4, WSM 22, Weber Summit charcoal S6, Weber 22” kettle, Weber Summit natural gas grilling station, various Traegers, Camp Chef WW36, couple BGE’s, pit barrel cooker, and some other stuff
I just didn’t use high heat. To get that sear. I also didn’t flip mine. So mine where almost like meatloaf patties. They still turned out good. The kids where like “ Dad!” Do burgers like that every time. So I think it was a success.
I did burgers twice now. My daughter doesn't like the smokey taste of a burger so to minimize it I guess i used a "medium" heat at 300. When they look ready (some blood coming out, about 30 min for a 1/3lb patty) I'll remove and immediately sear on a gas grill at 500 for about 90 sec a side. I put cheese on after removing. It will usually melt from the heat. Be aware if you've never slow smoked a burger they are red (225F) so that might throw you if doing it by looks. Probe them to 120 and sear or leave them to 130-135 if no sear.
