Daughter and SIL came over for our biweekly Sunday dinner and I decided to do smoked burgers.
Patties were 1/3 lb ground chuck seasoned with kosher salt, fresh ground black pepper and garlic powder.
Smoked them at 225 degrees until they reached 135 degrees, which took about 70 minutes.
Took them off and tented with foil while I removed the front FlameZone cover and returned them to the grill at about 470 degrees. Seared them for about 2 minutes per side and added Havarti slices to 4 of the 6 burgers. Loving the aptly named FlameZone and the heat it can generate. With the lid open the flames are visible over almost the entire grate surface and almost touch the food.
The result was a lovely smoked flavor and a nice char. I would say it very closely resembles the results off a Weber Kettle.
Haven't had a bad meal yet from the MAK and the versatility is great. So far I am loving it.
My go-to toppings: lettuce, onion and mayo!
Patties were 1/3 lb ground chuck seasoned with kosher salt, fresh ground black pepper and garlic powder.
Smoked them at 225 degrees until they reached 135 degrees, which took about 70 minutes.
Took them off and tented with foil while I removed the front FlameZone cover and returned them to the grill at about 470 degrees. Seared them for about 2 minutes per side and added Havarti slices to 4 of the 6 burgers. Loving the aptly named FlameZone and the heat it can generate. With the lid open the flames are visible over almost the entire grate surface and almost touch the food.
The result was a lovely smoked flavor and a nice char. I would say it very closely resembles the results off a Weber Kettle.
Haven't had a bad meal yet from the MAK and the versatility is great. So far I am loving it.
My go-to toppings: lettuce, onion and mayo!
