Don't know about anyone else, but cast iron is the only way i cook an 80/20 burger. (
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Cast Iron is nice. Try Smoking them at 225*F until the IT is 100-110*F then a quick Sear in the CI Pan to the desired doneness. They are awesome...JJ
LOL---I use Hickory, but I use Hickory for everything---I love it so!!!Look what i started!.. I plan on trying the smoker, reverse sear as soon as i get more familiar with my MES. What wood do you guys smoke chopped meat with? I really dont want to overpower the meat. I love a juicy med rare burger.
i have been on a apple kick for a while. pitmaster goes well with anything i have smoked. then i live in the country and have 10 acres of trees to trim and use as chunks. your MES will treat you well. ok med rare in your caseLook what i started!.. I plan on trying the smoker, reverse sear as soon as i get more familiar with my MES. What wood do you guys smoke chopped meat with? I really dont want to overpower the meat. I love a juicy med rare burger.
i ask for forgiveness instead of permission.Oh, yes. The old 'Brown Nosing trick' .