FINALLY found my "old school" cheeseburger!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SUPPORT THE FORUM-- Go Ad-FREE!

Fueling Around

Master of the Pit
★ Lifetime Premier ★
Dec 10, 2018
3,528
2,241
FL winter, MN summer
I love a flat top burger.
I'm also partial to a seared burger on the Jumbo Joe with a pile of lump charcoal. No need for a vortex or CI when using lump that is a few inches under the cooking grate.
 

Dave in AZ

Meat Mopper
Oct 2, 2022
267
254
Phx, AZ
How important is having one of those cast iron trowels for smashing, to make them right? I don't have one, but did see them at CAL Ranch...
 

Retired Spook

Smoking Fanatic
Jun 28, 2022
757
810
Somewhere in Texas
Glad I could hep refresh your memory haha :D
I dug it out of the closet, gave it a rinse, heated it up on the stove and gave it a wipe with some Crisco - and that thing is perfect!!! I had forgotten all about it and all about how much time I spent seasoning it.

I can't wait to get a fire going in the fire pit and put it on top of the grate and cook a few burgers on it :emoji_thumbsup:

I owe ya for reminding me about it. 😎
 
Last edited:

Steve H

Legendary Pitmaster
OTBS Member
SMF Premier Member
Feb 18, 2018
9,416
9,856
Newark New York
OK... Now ya got me wanting to try them... What are we smashing them with ?? And how thin do we smash them.

img25o.jpg

I use the lodge 8" press. Smash them to around 3/8" with the edges being thinner so it gets crunchy.
Edit: mine is 6 1/4" diameter.
 
Last edited:
  • Like
Reactions: tallbm

tallbm

Smoking Guru
OTBS Member
★ Lifetime Premier ★
Dec 30, 2016
6,822
3,825
Texas
I dug it out of the closet, gave it a rinse, heated it up on the stove and gave it a wipe with some Crisco - and that thing is perfect!!! I had forgotten all about it and all about how much time I spent seasoning it.

I can't wait to get a fire going in the fire pit and put it on top of the grate and cook a few burgers on it :emoji_thumbsup:

I owe ya for reminding me about it. 😎
Hahaha sounds like you are well on your way to victory! Can't wait to see the burgers when they get made :D
 
  • Like
Reactions: Retired Spook

gmc2003

Epic Pitmaster
OTBS Member
SMF Premier Member
Sep 15, 2012
14,593
10,125
OK, I'm thinking if I use my small Vortex in my Smokey Joe, it'll get my round CI griddle hot enough?

My biggest concern doing this on the SJ is the legs...not as sturdy as I'd like if exerting the pressure/movement while smashing the meat.
The Vortex should definitely get the cast iron griddle hot enough, and the Joe's legs should hold up just fine. As long as they aren't previously damaged. Just put it in the center and don't whack the burger down. Use even pressure.

Chris
 
  • Like
Reactions: SherryT

JLeonard

Smoking Guru
OTBS Member
SMF Premier Member
Apr 17, 2020
6,078
4,838
Southaven, MS
Dangit! Here it is 8am and I'm at work and craving a burger! Y'all gonna make me pull out the CI and have a burger night with the bottomless pit (my son)!
And there is nothing like a burger from a mom and pop restaurant.
Jim
 

zwiller

Master of the Pit
OTBS Member
★ Lifetime Premier ★
Nov 16, 2016
3,588
2,244
Sandusky, OH
Happy you found your burger. You guys season the balls right? I make a basic patty and season it well in advance. Smash it further/thinner on the heat. Takes the crust to another level. SP and a little og.
 

Latest posts

Hot Threads