Charcoal Grilling 101: Smoked Burgers
Grilled burgers are a keystone of any griller’s knowledge. Many see the Weber Kettle as a starter grill. Because of it’s relative low price and it’s durability, it is a good choice for a first grill or smoker. It’s versatility and the iconic flavor it produces makes it very attractive to seasoned grill masters as well! This episode is a no-frills guide for beginners for grilled burgers! We will keep it very simple, just keeping to the basics.
Things to know:
What is the best technique for grilling burgers?
Start with a hot grill (375-400F). Never “squish” your burgers. This loses juice and promotes the dreaded flare-ups. They can be cooked directly over the flames, or “reverse seared” to allow them more cooking time which produces more of a smoky flavor.
How do you grill with charcoal for beginners?
1. Place the appropriate amount of charcoal in a chimney and light it.
2. Determine the method of cooking you are to use, arrange the charcoal as appropriate, place the cooking grate into position and close the lid.
3. Ensure the grill vents, or dampers, are open.
4. Wait 10- to 15-minutes as the grill heats up.
5. Oil the grates, clean the grate with a grill brush if necessary and oil again.
6. Place food onto the cooking grate.
How long do you let charcoal burn before cooking?
You should let charcoal burn for about 20-30 minutes before cooking (I do this in 2 steps). This ensures the coals are hot enough, have finished producing thick smoke and volatile organic compounds (VOCs), and have had time to heat your grill.
Do you leave the vent open on a charcoal grill when cooking?
This depends on what you are cooking and what method you are using. Typically the lower vent is fully open and the top adjusted as necessary, but there are exceptions.
Ingredients:
4 burger patties (about 6 oz each)
4 slices of cheese of your choice (we used sharp cheddar)
burger seasoning of your choice
1. Fill a 2 zone charcoal basket 3/4 full of charcoal briquettes, then transfer the briquettes to a starter chimney. Light a tumbleweed fire starter and place the chimney over it. Allow 15 minutes of the coals to be prepped.
2. Transfer the lit coals to the 2 zone basket, place the grill grates in the grill, place a chunk of your preferred wood (we used post oak) on the grill grate above the coals, ensure the bottom vents are full open and adjust the top vents to warm the grill to 300F with the lid on.
3. Place the patties on the grates, away from the coals. Position the vents just above the burger patties. Let them smoke away for 30-45 minutes.
4. For the last 5 minutes of the cook, place you cheese on the patties, allow to melt over the next 5 minutes, then remove the patties from the grill.
5. Construct your burger with your favorite toppings, serve and ENJOY!
Equipment used:
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