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Char broiler temperature.

post #1 of 7
Thread Starter 

I'm  cooking ground chuck burgers on a char broiler. What is the ideal temperature? Been using 450 and the burgers are dry!

Thanks,

Scott

post #2 of 7

There are a lot of variables here. What thickness are you making your burgers? Is there a sufficient fat ratio? Are you adding anything that might dry them out, like bread crumbs? And most importantly, cooking is temperature over time. How long have you been cooking them at 450? When you say char broiler, do you mean the broiler setting in your oven?

post #3 of 7
450 is typically what I would run them at. Do you have an infared heat probe, if so did you check for hotspots/if the unit is functioning accurately?

Can you describe the process for cooking them- what the standard is at the restaurant and what the cooks actually, whether or not you have obsereved them cooking burgers etc.. What is the mixture...
post #4 of 7

450 is the ideal temperature for cooking chuck burgers, the dryness is coming from something else as the others suggested.

post #5 of 7
Thread Starter 

It's a used char broiler - 2 burner. I just fired it up 2 days ago and even on the smallest flame, the temp keeps fluctuating 50 degrees.It continues to do so. I don't know if the gas lines need to be cleaned out or what. I finally go it to settle down at 350 and just cooked it longer. I never had this problem with any other char broiler! One of the knobs though, moves. So if it moves slightly, more air is injected and I get a huge flame in the front part of the burner. I'm wondering if that could be the problem. Because when I try to adjust the temp, I have to "barely" have the gas on. If I go any higher, It jumps to 500-600 degrees. I took out some of the lava rock to cool it down, but I'm wondering if I should cover the grate entirely or leave some off. I'm not sure which way would "lessen" the heat. It's totally baffling but I know the gas valve knob shouldnt be moving like that. The second burner "knob" doesnt move back and forth like the first knob. But, I still have a heck of a time keeping that side lit or else the temp goes way up. Unfortunately, I was cooking for the owners and they weren't impressed with dry burgers! Any help you can give me, would be appreciated! 

Thanks

post #6 of 7
Thread Starter 

Its not infra red. Its a used broiler and not sure how long it was sitting. But it's the same type of char broiler I used before, except it's only a two burner. One of the gas knobs move left to right and that causes air to get in. However, even when I have the "knob" correctly adjusted, the flame has to be so low, that it almost goes out. Otherwise the temp goes up to 500-660 degrees. I ran the grill for several hours the past few days. I thought maybe it needed to be used for a while. It got a little bit easier to adjust the temp today, but the flame is extremely low and almost goes out.I was able to cook at about 300 degrees but if i would have turned up the burners any higher, it would have jumped to 500. Just doesn't make any sense. No char broiler should be cooking at 500 degrees when its not even at half flame! I took out some of the lava rock, hoping that would keep the temp down, but it hasn't seemed to work. Maybe I need to pack them in, but usually that's not the way to go.I'm just stumped. Any help you give me would be appreciated.

Thanks,

Scott

post #7 of 7
Sound like you need to make a maitenance call. When I said Infared I meant the temperature probe guns... the way you monitor the temperature? But it sounds like there is something wrong with your equipment - better to get someone in ASAP to have a look before things get worse.
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