What do you think is the fewest briquets you can use to make one burger on a Weber 22â€, with or without S&S? Do you think it would be different for a Smokey Joe (closer to coals)?
I’m just guessing that the answer is probably around 10 in a Joe, 15 in a 22â€. I think 20 will do a pair of burgers in a Joe.
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That was the first number I thought, too, but then I thought about heating the entire volume of the kettle. You got the radiant heat, sure, but there’s also the ambient heat.
I’m not going to experiment tonight, I’m too hungry. I want that burger NOW.
Mosca I suppose it depends if you're doing all sear or indirect. A hungry person could cook a burger on 6 methinks, but if you wanted indirect I suppose a few extra coals wouldn't hurt.
Th majority of th time I'm only doin a couple burgers, I'll use my Smokey Joe with bout 20 unlit, an do em indirect, with a little split of hickory in there, say roughly 3" long, an bout th girth of a good steakhouse fry.
I toss in 10-12 lit, run em with th lid on, check em every 5-10 minutes, rotate, flip as needed.
Sometimes I'll move em over direct, do a lil sear at th end.
I really like th flavour this method provides, an do th same with pork burgers, as well as brats...
Yer briq math is probly purty spot on, to cook a single, or pair of burgers, direct
Oops, fergot to mention, I usually have th vents open on me Joe halfway, mebbe less, might close em some if it's runnin hotter than I wish...Ambient temp make a difference...
Jus wanted to add vent settins, in case anybody here wants to try my method.
Mr. Bones you've got this down to a science Bonesy! Now I know what smells so good when we get the occasional east wind here in Hays (instead of the usual south wind).
I did 2 burgers on the Joe, direct, with 25 coals. I dumped them into the chimney and that’s how many came out. They didn’t really get any sear at all, but they were really great burgers. If I formed circles, I could get away with fewer coals, maybe between 15 and 20. Less than that and I don’t think the grate temp would be high enough, even covered; it won’t get enough radiant heat to cook through before drying out.
If I’m doing just a couple burgers or brats, I don’t bother with my 23â€!kettle. I fire up the Charbroil Grill2Go mini gasser. Gets blazing hot in under ten minutes and slam bam thank you... well you get it. Dinner is served. Makes great burgers, brats, and the like.
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
For two burgers, I use the full sized Weber chimney upside down. I fill it with charcoal and use the small burner in the Performer to light the coals. When they are ashed over I add a small grate and the burgers. I flip every minute until they are 140°. On the rare occasions that I cook really thick burgers, I front sear and finish in the Kettle tryin' to keep the temp below 300°. I still cook to 140°. I do normally grind my own beef after a ~ 30 sec dip in boiling water.
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