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burgers on cast iron griddle question


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I have never done a smashburger. I just wanted to use the ci griddle to get a seared crust.

I used it for the first time

Yesterday on some ny strips and almost over did it. They were good but slightly over seares imo. That was with the griddle in the upper lever with a deflecor on the accessory rack in the raised position. Dome temp of 550.

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For CI searing,

400* for less of a sear, fatter cuts of meat or fatter burgers, or more well done finish.

500*-550* for a faster more intense sear, thinner cuts of meat or thin burgers, more towards a md rare finish.

Wouldn't go over 600* or you'll start to burn off your seasoning.

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At the risk of being ridiculed for a double post, I must say that the griddle performed flawlessly.  Nice crust, easy to cook, easy to clean and the troops all approved.  The daughter loved being out there for the smashing of the burgers and said they were the best burgers yet.


Thanks KG'ers!


(and sorry no pics...between manning the grill, minding my kid, and enjoying a beer on a 50+ degree day, my hands were full)

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