I fast smoke all the time: Offset heat, lots of smoke, finish over hot grate/open flame.
I have enjoyed grilled burgers. I would never tell anyone not to grill them.
That said:
“’You would need to cook a burger over charcoal for 12 hours to get that smoky flavour.”
If that’s what you want, he at least gave grillers a tip on how to get it.
Does it really need 12 hours? How do you do that without drying your burger to a flat cookie? Can you accomplish something similar via a charcoal “trow?” (Cooking the meat by directly burying it the charcoal or whatever embers you’re using for cooking.)
...I mean, I’m sure there’s a better way...
“I have enjoyed grilled burgers. I would never tell anyone not to grill them.”
I would! We used to grill. Now it is a cast iron pan.
Wood chips. Soak em and smoke em, before the meat goes on.
I fast smoke all the time: Offset heat, lots of smoke, finish over hot grate/open flame.
