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Burgers indirect

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  • hmc
    hmc
    Former Member
    • May 2018
    • 9

    Burgers indirect

    Hey everyone.

    Im cooking burgers for a group for the 4th. I’ve just learned about cooking burgers indirect. It seems so obvious in hindsight, but I’ve never thought to do it. So I have a few questions for you all:

    do you prefer low and slow or hot and fast?

    how long does the cook take for each method? (Ballpark, of course)

    do you use wood? What type?

    i usually never do a cook for friends that u haven’t done a trial run myself, but there’s a first time for everything.

    thanks!
  • customtrim
    Former Member
    • Dec 2016
    • 1124
    • stow ohio

    #2
    I prefer juicy Lucy burgers

    Comment


    • JGo37
      JGo37 commented
      Editing a comment
      There's no 'i' in Jucy Lucy... just sayin'

    • customtrim
      customtrim commented
      Editing a comment
      JGo37 Ok thanks i will make sure to pass it on to chef tom
      https://m.youtube.com/watch?v=6HmJ2HpJNa4

    • JGo37
      JGo37 commented
      Editing a comment
      HA! He's already fixed it. To be fair, I've eaten mine at Matt's, the original (anyone thinks otherwise we'll settle that outside). The place across town that falsely claims they were first spells it wrong too.
  • FireMan
    Charter Member
    • Jul 2015
    • 6615
    • Bottom of Winnebago

    #3
    I do it all the time. I don’t do it low. I load up the SnS, about 3/4 chimney. Just did some, couldn’t tell about time, maybe 30 min. I was rotating 8 burgers (3 1/3 lbs) at 45 sec a side in the sear x 3. I was also doing some asparagus in the rotation. Brought burgers in at 150, started searing at 128 - 130.
    Always use a lil chunk of wood.
    Last edited by FireMan; June 29th, 2018, 09:23 PM.

    Comment

    • jgreen
      Charter Member
      • Oct 2014
      • 2436
      • Winnipeg Manitoba Canada
      • Cookers:
        Broil King XL
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        Accessories:
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        DnG pans, 6 or 7 of these
        Vortex
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        and, maybe some other toys as well

      #4
      I do both, but think they are juicier done slow with a good sear at the end.

      Comment

      • Mr. Bones
        Birthday Hat Master
        • Sep 2016
        • 7856
        • Kansas Territory
        • Grills / Smokers
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        #5
        Most often, I do em low/slow, then a bodacious sear fer th finish...
        I use hickory or mesquite charcoal briquettes, adds jus th right smoked flavour...

        Sometimes, on smaller cookers, I'll add a chunk of wood, as well
        (They cook quicker, bein less air volume, so it helps me git my smoke level jus right )

        Comment

        • Mosca
          Charter Member
          • Oct 2014
          • 2755
          • PA
          • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

          #6
          Burgers being really thin, I don't bother with reverse sear. I grill those suckers and eat 'em.

          Even thick burgers are really thin, reverse sear wise.

          Comment


          • FireMan
            FireMan commented
            Editing a comment
            Yeah, we know, everyday. 👍 😎

          • Mosca
            Mosca commented
            Editing a comment
            8-)
        • Dadof3Illinois
          Club Member
          • Jul 2017
          • 561
          • Southeast Illinois

          #7
          It depends on the size of burgers you plan to cook. If your talking some big thick burgers then low and slow @220-225 with a little chunk of Hickey or fruit wood works great. Take them to 115-120, then get the charcoal as hot as possible and give them a good sear. Keep rotating them in and out of the hot zone. Keep an eye on their temp so not to over cook. Take them off when they reach 150 IT.

          Comment

          • hmc
            hmc
            Former Member
            • May 2018
            • 9

            #8
            I’ve been away for a bit so couldn’t reply until now, but thanks everyone for the replies! I’ll let you know how they turn out tomorrow.

            Comment


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Lookin forward to seein yer burgers, have a great cook!

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