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[Bentley]

The Grill was missing a leg and in pretty bad shape, no charcoal pan for grill and no chimney to light charcoal.  So Necessity is a Mother!  Coffee can and old 13 x 9 baking pan is used!

I truly cannot remember the last time I lit charcoal, I know it was Pasadena with the UDS's, so I am gonna say 2007.  I have no idea if this will work, when i finish this post it will have been about 20 minutes and I shall see!

[Bar-B-Lew]

I will give you credit.  You are certainly creative.  MacGyver is a great name for your grill company.

[Bentley]

The coals were in my est perfect!  Hard, but with that off white color.  Funny as they had all fallen to the bottom of the can.  I think I need to adjust my coal holder, I thought it was high enough, but I believe to low, it was more of a medium grill then what I consider full on grilling.  But you charcoal master can let me know.  And yes, I am busting     of the charcoal people with the comment at the end of video (but it is true)!

The Horrors of Charcoal

[Bentley]

I will preface these comments by saying...I think many think I want everyone to Drink the kool-aid, I like to think I am beyond that!

I guess I can make these comments based on very recent history.  What can I say, it was a wonderful cheeseburger (about 147 IT) great flavor, but no better then the one I had off the Pro last Saturday.   I really do not see any difference, and it is why a person like me needs to do a blind taste test as my signature is not down there for others, but to remind ME to keep an open mind.  Either there is no difference for me, or my palate (and yes I wanted to spell it palette) is not tuned in enough to discern!

As I said, an excellent tasting burger, but when I can duplicate that taste with the push of one button and a 20 minute wait, I will go with the easy, clean method!  And at $1.06/lb, and this was a 12 coal, 10 oz. cook it comes out to about 0.70 cents.  Pellets are cheaper, but throw in electricity and it is probably a push!

Kristin has a guest here this weekend with her GEB service dog, and goes to pick up another GEB service dog tonight that she is babysitting for 6 day, so it is gonna be busy till Sunday.  Will still try and get 3 cheeseburgers made and consumed blind and see who wins!

[Bar-B-Lew]

I just want to know if you used that axe as your spatula to turn the burger.

[pmillen]

I gotta' give you credit, Bentley, you walk the talk.

[Bentley]

Weight to stabilize pit from wind, then as weight for burger press.

I just want to know if you used that axe as your spatula to turn the burger.

[ylr]

Maybe you could've used the ax handle directly on the coals for a different smoke profile.......

[Mudflap]

Did you cook the whole time with lid open? If you had to weigh down the pit from blowing away I'm  not sure if any smoke would stay around to get to the burger.

Mudflap

[Bentley]

Yes the lid was open whole time, that is always the way I grill.  I do not look for a smoke flavor on any food I grill.  I look for a grilled flavor, and this cheeseburger certainly had that!

[Mudflap]

Yes the lid was open whole time, that is always the way I grill.  I do not look for a smoke flavor on any food I grill.  I look for a grilled flavor, and this cheeseburger certainly had that!

So were does that grill flavor come from? I always thought of the fats dripping down and smoking off of hot surface helped flavor the food. Is it the way the heat caramelizes the sugars on the outside at grilling temp that makes the difference?

I used to be a charcoal only guy when younger but push a button and cook works for me now.

Mudflap

[Bentley]

The short answer is I have no idea.  I know when I grill at 600°+ on the Pro, much like this last endeavor with charcoal (I guess to really have all research I need to also buy some lump) the fat does render, it does hit the grease tray and its does produce a smoke.  Is that flavoring the meat when I cook, I guess that would have to be part of the flavor, along with the char, the quality of meat being cooked and the seasoning.

[mo-kid]

All I can say is I love this site!!! Bent. you are a treasure! What a hoot, Man, beef, burger. Who said you have to follow the norm. 

[GREG-B]

I follow a couple of blogs and one new rage is "smash burger" Put a ball of meat on a screaming hot cast iron or soapstone cooking surface and then smash it flat with something.  Not sure what the draw is but in my experience most of the flavor like mentioned earlier by mudflap, is the fats dripping onto the hot coals.  They say you get more crust and flavor on the surface?  Whatever method floats your boat is the one you should go with.  If everybody liked the same thing, we'd all be driving Volkswagens.

[Bentley]

So many variables in good grilling.  These burgers cooked on the Pro were not even close to being as good as the one cooked on the charcoal.  Reason?  These were cooked at to high a heat and for to long.  Since the charcoal was not as close to the grill as I would have liked, the grill temperature on the charcoal unit was not as high, so I ended up babying the pattie when the flames started. I flipped it several times and pulled it off before it was over cooked.

Someday I will realize I do NOT need to set the Pro on max temp setting.  My controller will not read the 6 in 600 any more, so that is 631 in the photos, not 531° which as I look back, would have been just about perfect.  Also, I was never a fan of the multiple pattie flip, but I believe I am now.  Had to change my thinking on steak turning, will have to do the same on pattie flipping.  The grill marks be darned!  I just said 4 minutes and flip, horrible idea as way to long on one side at 600°+ !  Live and learn, apparently not!

So, if you screw the cook up, it does not matter what fuel you are using, it is going to be a disappointment!




The Horrors of Pellets