Well first attempt at burgers. Got my chimney full and hot then poured them on the hovergrill. There were too many coals so I dumped the extras on the lower grate.
According to my Auber controller pit temp was 470 aprox as I recall. Clamped the lid closed the vents and sat there watching the temp fall. Once I got to below 225 the fan came on and I put the pattys on.
And the temp continued to fall. The coals went out even though they weren't burnt completely.
Ended up cooking the burgers in a pan cause I was running out of time.
How do I mange the temp?
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
I don't use the hovergrill. Maybe a picture of your setup would help.
Generally, in the kettle for 225F you'll want a small hot fire--say 12-20 coals lit at any one time. Folks manage this in a couple of ways. 1. A fuse/snake where one end of a row of briquettes gets lit and it slowly ignites the line of coals as the ones on the end are dying. And, 2. A doughnut/ring around the bottom of the kettle and a small number of lit coals is dumped in the middle.
In both cases, you want to bring the kettle up to 225 without overshooting. So, vents open until you see the grate temperature reaching about 200F then throttle the vents to stabilize temperature.
By starting your grill so hot, you had to essentially put the fire out (smother it) to get temperature down. In your case it couldn't recover from the loss of air.
Well according to MH you need to do offset to 20 degrees below the desired finish temp then directly over the coals, (within an inch) to get the sear. Hovergrill is his recommendation.
I also have a SNS and am familiar with slow cook for ribs and butts but this is different.
I've used the Hover-grill a few times. Temps on the hover are quite a bit hotter, as much as 40 degrees than on the food grate. That is the nature of the kettle and, to the best of my knowledge, there is no way to standardize temps. So....understand the higher temps on the Hover and adjust accordingly.
I am trying to understand how to control the start temp and keep it from getting so hot.. Should I just put a few coals on the hovergrill with lid on then add the rest of the coals lid off when I am ready to sear?
The one video I saw of this was not on a Weber Kettle.
JeffJ i understand what you are saying now. I am using the hovergrill setting on the charcoal grate...under the grilling surface.
I was wondering Should I start with coals at the charcoal grate level for the initial offset cooking and raising internal temp of meat? Then I could remove the entire cooking grate with the pattys on it put the charcoal on the hovergrill then proceed to sear?
Will one chimney suffice or will I need to do a partial chimney for the offset cook and immediately start another partial chimney for the searing cook? Or will the full chimney last for the entire process?
I have two Hovergrills, but have never utilized them in this fashion, or capacity... Yer jus' tryin to get yer charcoal closer to yer cooker grill, fer a better sear?
I have two Hovergrills, but have never utilized them in this fashion, or capacity... Yer jus' tryin to get yer charcoal closer to yer cooker grill, fer a better sear?
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
I've done as many as 15 burgers at once on my weber 26" and SnS. Bring temp up to 225, add a chunk of apple and let the burgers come up to an IT between 110-115. Then open the bottom vent and take the lid off and let it get roaring hot and start searing them direct over the SnS. I have plenty of room to move them over away from the heat if I get flare ups. This is my new favorite way of cooking burgers.
Ahhh ok...so you move them to the offset area not to another area over the coals ....So all the burgers arent finished at the same time....where do you keep them until they all are done?
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