Grilling burgers - lid open or closed?

[Ed P]

Surprising those older grills are still around and dirt cheap.

Marsh Allen Charcoal Grill Black

Portable charcoal grill with a sleek and contemporary design. Stamped steel construction. This grill has an adjustable, three position, cooking grid. The legs lock into the grill bowl for stability.

www.maxwarehouse.com

 

[Timothy F. Lewis]

I remember when my Dad bought his first Weber, graduated from the famous “Buddy L” half covered brazier, it was crazy.
I think he put a layer of vermiculite under a double layer of foil and charcoal on top of that.

Mazola and paper towels to light coal?

That’s fair enough!

 

[Grant Cunningham]

View attachment 66162

Only thing missing is the Kraft BBQ Sauce!

 

[G Schafer]

When in doubt, refer to the manual!


Gerry

 

[Brett-EDH]

When in doubt, refer to the manual!


Gerry

charcoal grills get the coals hotter with lid open. great for searing. bad for very thin burgers cooked only on direct flame; thus direct to indirect type of cooks.

a gas grill doesn't get hotter with the lid open, ever. so it really depends on your cooker and burger size(s).

 

[John_NJ]

In all my years, I never thought about this until someone asked

Right?

I never thought about it until you started this thread.

I will be cooking burgers with the lid open when using the charcoal grill, and the lid closed using the gas grill.

Thanks Mark and the tvwbb crew.

 

[DanHoo]

I put the lid down to melt cheese on both gas and charcoal.

But, I will often leave the seat up...

 

[LMichaels]

Only thing missing is the Kraft BBQ Sauce!

Or Open Pit

 

[EricV.]

I may be the minority here, but I actually like Open Pit. I like it because it is tangy & more vinegar based. It is not available where I live, but sometimes I buy it online. I like more as a finishing & dipping sauce.

 

[LMichaels]

I actually liked it as well. My gramma loved it. Every time she was going to have grilled chicken or anything. It would be "Hey, Don't-a Forget-a the Opena Pit-a" Trying to spell out her thick Italian accent LOL

 

[Grant Cunningham]

Or Open Pit

Must be an east-coast thing; never heard of it.

 

[DanHoo]

Must be an east-coast thing; never heard of it.

I had to Google it.

 

[Grant Cunningham]

I had to Google it.

View attachment 66240

I worked as a stocker in a grocery store during high school (late 70s); Kraft was by far our biggest seller, but we also had Heinz, Hunt's, and a "house" brand of our primary grocery supplier. Don't remember Open Pit at all.

 

[MartinB]

Both. Most of time.

 

[Mark_E]

Order today, slather tomorrow. https://www.amazon.com/dp/B00FVYSK5C/?tag=tvwb-20

 

[ManuelRojas]

OMG that burgers look great!!!, my mouth is watering.

 

[Rich Dahl]

Open Pit was a staple at our house when we lived in Franklin Park IL. when I was a kid. But my favorite BBQ sauce was one that Russell's BBQ in
Elmwood Park made, loved that stuff. When my aunt passed away and Barb and I went back to Chicago for the funeral I bought a case of it and brought it back to California. Didn't last too long.

 

[LMichaels]

Open Pit was a staple at our house when we lived in Franklin Park IL. when I was a kid. But my favorite BBQ sauce was one that Russell's BBQ in
Elmwood Park made, loved that stuff. When my aunt passed away and Barb and I went back to Chicago for the funeral I bought a case of it and brought it back to California. Didn't last too long.

Ate a lot of food at Russell's back in the day.

 

[Dustin Dorsey]

So grease fire or no grease fire is what you are asking? I go lid down and take out the slow n sear. I spread charcoal over half the charcoal grate. I'm getting a pretty medium heat vs. coals piled up closer to the meat with the slow n sear or charcoal baskets.

 

[Timothy F. Lewis]

Open Pit‘s biggest distributor used to be “Food and Paper” down on 63rd(?) in Chicago. Not sure if it still is.