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BurgerJ

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  • Gender
    Male
  • Location:
    Fiorida
  • Interests
    Photography
  • Grill
    Big Green Egg

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  1. I understand it works kind of like a self-cleaning oven where the oven runs at a high temperature for a longer period of time to burn off all the grime that can accumulate in the oven. I tried about 1 tried this on my BGE for about 1hr and 15 minutes at 500 degrees. Afterwords, I would not call my grill clean. It did remove the grease and grime from my stainless steal grate. The grate is dark bronze in color but not greasy. It also burned to char the grease on my half moon ceramic surface that I use as a heat deflector while cooking. I presume that char will crust scrape off and leave at least a smooth dry surface. First off. Is it recommended to do this burn-off? How long should the burn-off take to do a good cleaning? Other thoughts or suggestions? Thank you.
  2. Are you saying you don’t like smoke flavor or you don’t like meat cooked over charcoal? If you don’t like smoke flavor then try what others have said, just cook over charcoal. If the issue is really that you don’t like food cooked over charcoal then try a ceramic half moon deflector between the coals and the cooking surface and or a milder charcoal such as Rockwood or the coconut charcoal mentioned above. This will make for a mild but still present flavor. Also make sure your charcoal has been lit for a while so it is outputting near clear smoke. I actually wait 30 minutes after my grill reaches cooking temp around 400 degrees. If the results are not to your liking, maybe charcoal is not for you. I do remember posting here that I did not like the food coming off my grill. With the suggestions I got here and some practice, I like my kamado grilled meat now. I do simple cooks, burgers and steaks. Good luck.
  3. I second the Rockwood charcoal recommendation. Good flavor without being overpowering.
  4. Please forgive my ignorance…. I could not find the actual recipe. I don’t see how much of each ingredient to use. Is it there and I just don’t see it? Thank you.
  5. I found the charcoal I was looking for. It is called Meathead Charcoal. The company is in Gainesville, GA. Thanks to all that took a look
  6. About three weeks ago, I was looking at charcoal reviews online. I ran across a brand of lump charcoal that is made in Georgia. It is only sold in stores in Georgia. You can also buy it from their website. I almost ordered some. It comes in a mostly white bag. I moved on to other things and now I cannot find it online. Can someone help me remember the name of this lump charcoal?
  7. I just had another successful burger cook. 1. Waiting a while before putting food on the grill. 2. Make sure you like the smell coming out of the chimney. 3. Cook burgers on half-moon cast-iron griddle. I did not wait quite a long this time and th burgers still came out good.
  8. As I was waiting the hour, it did seem like things did not change too much. Perhaps, I can gradually back the time off and arrive at a best wait time.
  9. Hello. Thank you for all the useful replies. After several more cooks and throwing away some bitter burgers, this evening I have success to report. I was inspired by keeprovdeflame so I purchased an Eggspander basket and a half-moon griddle to try to avoid smoke from drippings. Though I really like using them, that setup alone Did not improve the flavor. Enter Adm’s comment. I think you you might be cooking too soon. I have watched a few kamado grill cooking videos. A couple of times in a row the cooker in the video, said. I usually let the grill hold it’s temperature for about an hour before I put any food on it. That was it. I started the grill, let it get up to temp and left it alone for an hour. Burgers were great, no bad taste of any kind. On some forum I was on someone also said something helpful an profound. They said don’t put food on the grill until you like the smell coming out the top of the grill. Again thanks everyone for your help.
  10. Thanks for the ideas keeperovdeflame. I will try them. In your setup l can’t quite tell. Is your grate sitting at the same height as is standard and the half moon stone hangs below that using the eggspander? Thanks again.
  11. I have been cooking on my large Big Green Egg for about 5 months. I have spent the last 20+ years cooking with a gas grill. I fondly remember cooking burgers on a hibachi grill as a kid and on a Webber Kettle in my early adult life with charcoal briquettes. I remember liking it so much, I would eat at least one extra burger without a bun once I knew everybody had what they wanted. Hoping to get the flavor I remember back, I hinted about a BGE and my wife got me one for Christmas. I have cooked steaks several times and burgers several times. The meat has a bitter charcoal taste, especially the burgers. I thought maybe I was putting the meat on too soon. I also thought that I might have too much charcoal. I also thought I maybe should open the chimney opening wider and close the lower vent more. I have been using BGE charcoal and do not have any reason the believe it is the cause of the bitter taste. I decided to change things up and try really hard to eliminate the issues i thought might be the cause. I cleaned my grill out. I removed all the charcoal pieces and all the ash from my previous cooks. I put what I would call a medium amount of charcoal reaching just above the air holes. I used a new bag of Cowboy lump charcoal. I lit the charcoal using a BGE fire starter cube. When the starter cube went out the charcoal was lit. I left it alone for about 15 minutes before putting the grate on and closing the lid. I then waited for the grey smoke to become clear and waited another 15 minutes after that. I left the top chimney vent completely open and waited for the temperature to reach 350 degrees. At that point I closed the bottom vent down to about a quarter open and let the grill come up to my desired temperature of 400 degrees. I waited 10 more minutes making sure the temperature stayed at 400 Degrees and then put my burgers on. I am a well done meat eater so this could contribute to the issue, but I used an instant read thermometer to make sure I removed the burgers as soon as they reach 160 degrees. In this case actually 155 degrees. The burgers still came out bitter tasting. Maybe I still left them on too long. I have no idea. I am not giving up, but this will be a pretty expensive mistake to have made, if i don’t figure out how to get a flavor I like. Maybe not as I remember it but at least good tasting. Thank you for reading.
  12. After trying several times to get signed up for the Egghead Forum, I gave up. I look forward to contributing to this forum.
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