Grilling Your Steaks And Burgers......Lid On - Or - Lid Off?

[James Lake]

The magic of grill and BBQing, is there is no one correct way.

 

[Brad Olson]

Lid off for thinner burgers, beef, pork, and most seafood.
Lid on for thicker cuts and all poultry.

 

[Mark R (LR)]

I have gotten good results following the teachings of Meathead at amazingribs and, regardless of whether I'm using a sear or reverse sear technique, I do lid on for cooking the inside of the steak and lid off for searing the outside of the steak. http://amazingribs.com/recipes/beef/steakhouse_steaks.html.

 

[Clint]

You're not going to burn anything.....easily......with the lid on. Lid off, that'll really feed the fire. I'm 90% lid on.