normstar Posted May 23, 2014 Report Share Posted May 23, 2014 Hi all, Going to be cooking 20-25 burgers on Sunday and was wondering how y'all do it. High heat, main grate, etc? Would appreciate any tips. Also, I've got burgers made from prime chuck and dry aged ribeye trimmings, so they're pretty fatty. I'm concerned that if I cook them too close to the fire that I will have a constant flame-up and burn them. Quote Link to comment Share on other sites More sharing options...
5698k Posted May 23, 2014 Report Share Posted May 23, 2014 I would use the main grate, around 450° ish. Some flare ups are ok, you'll get a good flavor. Doing that many though, make it easy on yourself. Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
normstar Posted May 24, 2014 Author Report Share Posted May 24, 2014 Thanks Robert, that's what I was thinking. I'll Proly only cook 8 or so at a time. Now the debate is: mesquite or CocoChar? I figure mesquite will add a nice flavor, but I like the stability of Coco in case I need to cook them over an hour or two. Quote Link to comment Share on other sites More sharing options...
5698k Posted May 24, 2014 Report Share Posted May 24, 2014 Unless your guests are used to mesquite, probably coco char. Ground beef will absorb a lot of smoke. <br /> <br /> <br /> Robert Quote Link to comment Share on other sites More sharing options...
normstar Posted May 30, 2014 Author Report Share Posted May 30, 2014 Burgers were fantastic. Ended up doing a basket full of Coco Char at 450 and cooked them on the main grate. 8 minutes for medium-rare, they were 1/2lb burgers made from chuck, brisket and dry aged ribeye trimmings. Tasty!!! Quote Link to comment Share on other sites More sharing options...
5698k Posted May 30, 2014 Report Share Posted May 30, 2014 Great! Glad things went well for you! It's always fun to hear success stories. <br /> <br /> <br /> Robert Quote Link to comment Share on other sites More sharing options...
