Sidekick griddle

[Alpha1]

Anyone know approximate temp with griddle on high and medium? I would like to reverse sear 8oz bacon wrapped smoked burgers to well done. Oil burgers or the griddle before finish sear.
Oil and temp for smash burgers. Thanks!

 

[Alpha1]

New here, I know my question was subjective. I was hoping for some opinions, even if how to better ask a question. 149 views and not one reply?

 

[4ever3]

I’m assuming (but we know how to spell assume) no one knows the answer to your question. If some knew they would have answered.

 

[tclark]

My only suggestion is not to bring them to well done...

 

[Alpha1]

Yeah, grocery store 80/20 just comfortable smoking to 155* (still juicy) never had griddle before and thought sear for crust might be good to finish. Just a newbie question Lol

 

[4ever3]

There’s only one way to find out then…

 

[bschoen]

A lot of folk with griddles will also have an IR thermometer, handy little suckers for not much money.

 

[1911Ron]

A lot of folk with griddles will also have an IR thermometer, handy little suckers for not much money.

My recommendation as well and they are handy.

 

[Itsdone]

New here, I know my question was subjective. I was hoping for some opinions, even if how to better ask a question. 149 views and not one reply?

To be fair, you probably lost 149 people at "well done"

 

[Alpha1]

Kinda figured I might get a little grief on that, just don’t grind meat yet for burgers. I’ll get an IR thermometer. What temp. To finish sear. Thanks for the answers!

 

[Hoss]

Some say cook storebought meat to a temp of 165 internal temp. I grind my own beef and cook to a 145 internal temp.Just sayin.Do whatever you want to do.

 

[Maylar]

Kinda figured I might get a little grief on that, just don’t grind meat yet for burgers. I’ll get an IR thermometer. What temp. To finish sear. Thanks for the answers!

"Hot". Every cook needs some intuition. If it ain't hot enough, turn it up. If it burns, turn it down. It's not rocket science.