This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Weber SnS - steakhouse burgers

  • Filter
  • Time
  • Show
Clear All
new posts

    Weber SnS - steakhouse burgers

    Has anybody explored methods for using the Weber kettle slow and sear while making steakhouse burgers?.

    I like the recommendation on this site of indirect heat until 20 degrees below temp then reverse sear at the end. Maybe lift the SnS onto a brick or something so the coal is an inch below the burgers. But I am wondering how you utilize this method and still stay at 225 indirect heat. Do you fill the SnS with an entire chimney of white hot coal and turn the vents down as low as possible during the indirect cooking, then open them all the way for direct searing? Would this stay low enough - can a SnS with an entire chimney full of hot coal keep your Weber indirect at 225 or is it going to be hotter?

    If anybody has experience with this please let me know. Thank you so much!

    When I do burgers on the sns I just fill the sns with hot coals, i keep all vents wide open , put my burgers on indirect until there almost done then I set them directly over coals until they get the sear I like, and flip for the other side , then I consume and they are delicious 🤤

    I wouldn’t worry about the temp of 225 for burgers IMO
    welcome to the pit


    • jfmorris
      jfmorris commented
      Editing a comment
      This is also what I would do. It's what I do for reverse searing steaks. I don't worry about temp control of the grill - just run it wide open with the steaks in the indirect section, then sear once the steaks are 115 to 120.

    • rickgregory
      rickgregory commented
      Editing a comment
      Except that's a LOT of coals to use just to cook a couple of burgers. For a cookout, not an issue.

      If I do this, I use a smaller Smokey Joe and effectively do that same thing with the coals pushed to one side.

    I usually fill the SNS as full as possible with smokin hot coals, throw a chunk of wood on them and cook the burgers lid on indirect with all the vents open to around to around 120 degrees and then sear to finish temp and back to indirect lid on to melt the cheese. Not sure what cooking at 225 would bring to the party.


      Agree with above. No need to low n slow a burger or steak.

      I usually have some leftover charcoal from the last cook in the SnS. I'll line the bottom with this and add new charcoal if needed for a unlit base layer. I'll then light a half or slightly more chimney and dump on top when ready. Vents all open, cooking indirect until 110 -115 internal then pop the top let the fire go for a bit then start searing.


        In the same camp here as everyone else. I may go a little lower on steaks, but not burgers.


          I do the same, but I put the Drip ‘n Griddle over the SnS and griddle the burgers. They still get the grilled taste, the grease goes all aerosol and gives it the nice charcoal flavor. It’s just easier for me, no flare ups. The hard part is cleaning the griddle.


            Given that a burger needs to be brought to 160 internal to truly be safe to eat, a 80/20 blend will render nicely indirect on a big grill. Burgers are simple food. No need to over-complicate them.



            No announcement yet.
            Rubs Promo


            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

            Groundbreaking Hybrid Thermometer!

            Thermapen One Instant Read Thermometer

            The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

            Click here to read our comprehensive Platinum Medal review

            Compact Powerful Sear Machine For Your Next Tailgater

            Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

            Click here to read our detailed review and to order

            GrillGrates Take Gas Grills To The Infrared Zone

            GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

            Click here for more about what makes these grates so special

            Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

            This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

            Click here to read our detailed review

            Fireboard: The Ultimate Top Of The Line BBQ Thermometer

            Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

            With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
            Click here to read our detailed review

            The Pit Barrel Cooker May Be Too Easy

            The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

            Click here to read our detailed review and the raves from people who own them

            The Good-One Is A Superb Grill And A Superb Smoker All In One

            The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

            Click here to read our complete review