Smash burger advice

[Tangles]

Hi guys

Thinking of making smash burgers for lunch tomorrow. I normally grill burgers on the main grate. 

For smash burgers would you put the steel plate on the main grate or bottom grate?

[Pequod]

I put my baking steel on the main grate and let it get heat soaked at around 500 degrees. Goes very fast. Stay on top of it.

[tony b]

I've done both. Using the lower grate is hotter, but you have to reach in more to smash and turn them. If you've got a lot of smoke going, you can get a face full. Conversely, main grate has better access, but you have to crank up the heat more to get the griddle as hot. 

[cschaaf]

I've done both ways, too. I have a Kamado Joe half-moon CI griddle (for the Classic) that I use. I put in the basket splitter and put the griddle over the lump side. 

I can only get 4 patties on there - which is enough for two burgers (I do two 2oz patties per burger - more surface area for crispy bits). Works well when it's just the wife and I. If any of the kids are home, I have to do it in shifts. No big deal, though - I smash them very thin and they are done in about 2 minutes.

Edited May 11, 2018 by cschaaf

[Aussie Ora]

I have one of these great for smash burger bacon hash browns on the lower grate. https://www.bcf.com.au/cleanskin-round-cast-iron-cook-plate/362968.html?cgid=BCF0225#segment=3&page=1

Outback kamado Bar and Grill