I've just used the flat side, I plan on ignoring the ridged side. Whatever. This son of a gun is pretty slick on the BGE, should work on other kamados, and I see no reason it wouldnt work on a Weber.
It certainly doesn't interfere with grease hitting the flames. I've used a higher temp, but for burgers lower works better, it keeps the outside from burning while the inside gets to medium:
And the burgers get a nice, even Maillard on them:
Highly recommended. If you order through Amazon, remember to use the Amazing Ribs clickthrough.
It certainly doesn't interfere with grease hitting the flames. I've used a higher temp, but for burgers lower works better, it keeps the outside from burning while the inside gets to medium:
And the burgers get a nice, even Maillard on them:
Highly recommended. If you order through Amazon, remember to use the Amazing Ribs clickthrough.
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