Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Good to Know! - A collection of How-To's & Sage Advice => Welcome to Outdoor Cooking! => Topic started by: Bryan3151 on January 10, 2022, 09:40:46 AM
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What would you guys suggest if I wanted to smoke burgers and then hold them until ready to serve individually without running the smoker up to 400 degrees before I take them off?
Would holding them and putting them on a hot Foreman Grill for a minute or so on each side do it?
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Grill marks aren't important to me. Even less important on a hamburger. But, I suppose retail is another set of needs.
Grill grates make significant grill marks, even when above fairly low heat. Maybe you have a way to accomplish that. Or—can you obtain the proper branding iron?
https://www.etsy.com/market/grill_branding_iron (https://www.etsy.com/market/grill_branding_iron)