Going to smoke my first burgers and have a question.

GrillRookie

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Just got an RT-590. I’ve seen instructions for smokey/cooking burgers that say use lowest temp for two hours and then raise the temp to 400 degrees for 4 minutes. Question. Since it will take a while to get the temp up to 400, do you just leave the burgers on the grill while this is happening and then take them out 4 minutes after it reaches 400 ? The instructions weren’t clear on that. Any other tricks of the trade would also be appreciated. Thanks.
 

Greg Jones

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I believe that with any instructions that are proposing a two-stage cook like that (reverse searing is another example), it is implied that the food is not on the grill during the transition.
 

Bullporky

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I'm in agreement with @Greg Jones

Any time I do a reverse sear, I remove the meat during the heat up for the final stage.

I will say to be cautious of the time though. 2hr seems long for burgers. You may want to watch the internal temp of the meat and pull if 15° or so before your desired done temp and then heat the grill to max and them sear for 2m on one side and 1 min on the other to hit that final done temp. Your milage may vary, but that's my rule of thumb.

On my 590, burgers take about 45m at 250° to hit 125° and them searing them takes it to 140° for medium doneness for beef. But, watch the temp or you might get hockey pucks.
 

GrillRookie

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I'm in agreement with @Greg Jones

Any time I do a reverse sear, I remove the meat during the heat up for the final stage.

I will say to be cautious of the time though. 2hr seems long for burgers. You may want to watch the internal temp of the meat and pull if 15° or so before your desired done temp and then heat the grill to max and them sear for 2m on one side and 1 min on the other to hit that final done temp. Your milage may vary, but that's my rule of thumb.

On my 590, burgers take about 45m at 250° to hit 125° and them searing them takes it to 140° for medium doneness for beef. But, watch the temp or you might get hockey pucks.
Thanks, Bull. Very helpful. Appreciate it.
 

Jonathan Buffett

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I like 225 for 1 hr, remove patties and tent them with foil, heat grill to 400 - 450 and sear them about 2 min per side.
now that I have the smoke box I transfer meat to it to keep warm while the grill gets hot.
 

GrillRookie

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I like 225 for 1 hr, remove patties and tent them with foil, heat grill to 400 - 450 and sear them about 2 min per side.
now that I have the smoke box I transfer meat to it to keep warm while the grill gets hot.
Jon. What does the searing add ? Taste, solidness, crust or something else ? Thanks.
 

Jonathan Buffett

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It adds some char which my wife and girls like that. I’m good either with or without seared char marks.
But mostly it keeps it simple. The low temp and smoke adds flavor and I don’t care if they are done after an hour because I am going to sear them to finish.
 

Jonathan Buffett

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But reverse seared steaks is whole other thing. Searing definitely adds to the flavor. That crust is the money.
 

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