I grilled 30 burgers for Sebastians birthday party today. Thats really too many for my Weber; I normally do it using two zones, a short sear on direct heat and then about 20-30 minutes on indirect heat with a lot of smoke. Since I couldnt do that this time, I set up my smoker. Seared the burgers four at a time on direct heat on the Weber, and then transferred them to the smoker. I had it at a relatively high heat, and filled the liquid pan with a mix of water and marinade. Kept throwing hickory on the fires for smoke. Once the smoker filled up I started transferring the burgers that had been on it the longest (about half an hour) to sterno-heated trays. It worked really well! The burgers were juicy, smoky, and tender. There was also a nice range of doneness, from medium to well done. They were half a pound each, by the way. And we have a bunch left over. Im looking forward to leftovers. I reheat them by wrapping them in aluminum foil with more marinade (which hasnt been in contact with meat) and heating them in the oven, usually while baking fries.
Posted on: Sun, 05 Oct 2014 03:50:58 +0000
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