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I don't have an answer to that question directly except I'm impartial. I fully understand the raging debate and I'm willing to fall into either camp if I could be convinced. Admittedly, my grilling method at home is on gas. Perhaps I've just not experienced the best that charcoal has to offer...

Stay away from Omaha Steaks, way overpriced. Costco is where the good stuff is.

Hello, all. My reply back to this thread has been a long time coming. Many of you that have read through this entire thread know the trials and tribulations I have gone through in trying to create a great burger on my grill. Months, if not years, of banging my head against the wall in total...

Thanks, Pinny! I like that term, "flame broiled". I cannot get that flavor with the lid down on my grill, period. My foil experiment made me realize that Grillgrates would be perfect for me. Weber tells me that their gas grills cannot be used with the lid open. Well, we'll just see about that. :)

It was quite a while ago, we were all upstairs chatting and his wife was making the patties and sending her friend down stairs with the meat so that he husband could grill them. From the second floor, I stepped out onto the balcony and looked down so that I could see him grilling. I saw a really...

Thanks, Dustin. I would say it's mostly about the flavor. Getting a good sear is not a problem but the only way to do that is with the lid down, which robs tons of flavor. You are certainly one of the very few people I've spoken to that just may truly understand my plight. I'm a serious burger...

Nate, I'll be ordering mine custom cut, also. I'll be replacing my entire grate with Grillgrates. I'll keep my original grates handy for direct/indirect grilling.

Hi all. I don’t usually like to bring back old threads but I felt compelled to let everyone know what is going on with my burger woes. First, I want to thank everyone that helped me with their tips, tricks, and processes. I want to let everyone know that as time went by, I wasn’t gaining any...

Thanks, Bob. I understand the raging debate over gas vs. charcoal but I gotta tell ya, the best burgers I've ever eaten in my entire life are cooked over gas. Apparently, I'm not the only one that thinks so because the burger comes from only one place in the country and it's known to be one of...

Thanks, Colin. Actually, my S-310 is the last generation model, so it has an east/west burner configuration. I don't know, I *think* my grill is in good working order.:confused: With the lid down it can peg the thermometer at 750 degrees within 20-25 minutes. Open the lid, however, and it's...

Thanks, THoey. Would you say it's normal for these grills to have absolutely no cooking ability with the lid up? I mean, my grill literally won't do anything with the lid up. Creating a char requires temperatures greater than 300 degrees. I'm guessing the temperature on my grill at the grate is...

Hi THoey, yes, I've heard of them and done some research but I'm a little leery, mainly because my cooking grate already sits way too high above the burners to cook anything. Raising the cooking surface even higher from the heat source than it is now doesn't seem productive. My grill simply...

Thanks, Phil, still working on perfecting my technique, although, admittedly, I've been struggling. Here's the story of my life: I go out and order a burger in a restaurant or one of my favorite burger joints and I always end up saying to myself "why don't my burgers taste this good?"

Funny!:D Thanks, Russ. I'll keep experimenting. I'm going to try propping the lid open a bit and see if I can't get a good crust that way.

Hello all. In my never ending quest to create a really great backyard grilled burger I've discovered an issue that I'm not really sure is an issue. Thanks to Danny B for posting this link. http://amazingribs.com/recipes/hamburgers/index.html I've spent a lot of time on Amazingribs.com and I've...

Great idea! So, here's my process. We'll start with the meat. It's from Publix, 1 lb. 80/20 ground chuck. You can tell in this pic. that I don't over-work the meat, you can still see the grinding in the patties. The weapon of choice. It's a Weber S310. It's not quite a year old but it's...

Hi all. I just wanted to bring back this thread and let everybody know the progress I've made on my grilled burgers. To recap, I just can't get that wonderful, bold, char-grilled flavor in my grilled burgers. Well, I've had a salt revelation. Although my burgers aren't the burgers that I covet...

Thanks, Dave. I think I'm finally getting somewhere! The other night I grabbed a pound of ground chuck and formed 2, 1/2 pound patties. Just before throwing them on a searing hot grill, I liberally salted them with kosher salt. I actually salted them too much as the burgers were clearly salty to...

Thank you all for taking the time to reply. I'm still battling with this and I've got a story that will make all of you think I'm just nuts. My Brother is visiting from out of town and I thought I'd take him to one of my favorite burger joints, here, in Fort Lauderdale. They have amazing...

Jim, sometimes I do and sometimes I don't, and although you're right, it does change the taste of a burger, it's not the flavor I'm missing. Danny, for the most part we buy our ground beef from Publix. We only buy chubs of ground chuck. I've experimented with many, many, different kinds of...