Me: "Burgers are done."
Wife cuts one open: "I don't like how done these are. I like them more done."
Me: "They hit 160 IT, they are safe to eat."
Wife: "I like them more done."
Me: "I refuse to cook you a hockey puck."
Wife: "Oooh, these are tasty."
Me: "You're welcome."
I really like this setup for burgers. Slowly bring them up to 140, then move them over the SnS to get them to 160 to put a little firm edge on the burger.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
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
Ha...yep once upon a time mine said the same thing. Now I think she grills burgers and steaks better than I do.
That SNS setup is tough to beat...nice pic!!
I'll have to try this because I haven't done regular burgers on the SnS yet. I usually do them on my gas grill. I have however done beer can burgers on the SnS and those have been amazing.
Learned about them here. You form the meat around a beer can to create a cup. Then add stuff like maybe some sauce, maybe sauteed mushrooms and onions, then some cheese to top it. Cook it indirectly, add a little smoke, sear it, then enjoy.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
No doubt about it. The Weber Kettle w/SNS will allow you to put some moves on a burger! It's my favorite tool for the job. And the reviews have been excellent! Nice job on those burgers phoccer !!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Give it a try and you won't go back. Perfectly cooked burgers with an internal temp of 160 degrees f. Juicy and delicious! But it does take longer. My burger cooks are around 45 minutes to an hour. Plan accordingly...
I watched the burger webinar on this site. A few takeaways....
Use high-fat meat. 80/20 is what I use. It has to be cooked to 160 and lean beef dries out at that temp.
Go for a rough grind and form the patties as loose as possible - the meat will bind as it cooks.
Do NOT dry-brine ground beef. Yes, it will help it retain more water as it cooks and seasons the meat throughout, but it also causes the ground beef to contract and makes for a dense burger - texturally unpleasing.
Keep the meat really cold until it goes into the cooker.
Keep it simple - no panade or other fillers. It's a burger, not meatloaf.
As for cooking burgers....I am torn between indirect w/ reverse sear as shown on this thread vs. smash-burgers on the Arteflame or other grill griddle. I think it comes down to onions - if sautéed onions are involved, a griddle is the way to go. If the burger is more naked, grilled is optimal for me.
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