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Yes, she said it would make no difference.

Thanks for the input RP, I appreciate it. You're right, I've had the unfortunate luck of being one of very few people that notice a pretty big difference between convective cooked burgers and radiant heat seared burgers. Maybe other grillers notice too, but perhaps it's not as important to them...

Good one, guys. :neutral:

Thanks, Steve. Yes, my S-310 has stainless bars and a stainless grate. Also, I have the last generation with the burners running east/west instead of the newer version which run north/south. Another possible difference, maybe?

Yes, TVWBB has been helpful, also, but their site is not as active as this one. The responses come in a bit slower.

Steve, I was just thinking of something else. Is your Genesis an "E" or an "S" model? I was just wondering because the E model has porcelain enameled iron flavorizer bars while the S has stainless steel bars. I know stainless is horrible at radiating heat and I'm wondering if that could be...

Perhaps there is something wrong with my Genesis, and my last grill, and my parents Siver C, I don't know. As mentioned before, I went around and around with the possibility of my grill not working properly. The first thing Weber asked me to do was to turn off the gas at the tank. They then...

Hi Andy. Thanks. You are right. I certainly am a rare bird. I do have different standards and you may recall me saying that it was a big eye opener for me to discover that most people (I think I said 99.9%) don't know or don't care about missing flavor elements in their burgers. This is not...

It's even on their web site, although, they're not publicly going to call their grills useless. Lookin’ Ain’t Cookin’ | Weber.com

Baking the burger, robbing it of flavor. :smile: I don't know how exactly to describe it or the science behind it but searing a burger using intense radiant heat as opposed to baking it (lid close) with convective heat makes all the difference in the world.

Steve, I have the S-310 not the S-330. Unfortunately, I don't have a searing station.

My grill is working as designed. It was one of the things I looked into most extensively. I went around and around with the possibility of a defective grill. I bought it brand new. Throughout the many calls to Weber, they told me that their gas grills are pretty much useless with the lid up. I...

Breakthrough! Hi all. I don’t usually like to bring back old threads but I felt compelled to let everyone know what is going on with my burger woes. First, I want to thank everyone that helped me with their tips, tricks, and processes. I want to let everyone know that as time went by, I...

I have, but I haven't really thought about it being an issue. This is without a doubt my favorite burger joint. This is a full 13 oz. prime sirloin burger from Le Tub Saloon in Hollywood, Florida. It takes about 40 minutes to get your burger after ordering. Their grill is small so if the place...

Thanks, Andy, you've been a great help. The burgers you see in the pictures is a total of 16 oz. I tried to get them both exactly 8 oz. but one may be slightly smaller than the other. These were cooked to my liking which is med/well. They were pretty juicy. I've reached a point where I've tried...

Thanks, chief. Maybe I should have taken some better pictures. After I opened the lid to get the shot I kind of waited for the smoke to clear for a clearer image. I usually grill with all three burners on high and the smoke just barrels out of the grill. This time I slowed it down a bit and...

Okay, so I put together some pictures of my process so that hopefully I can get some good feedback. I'm doing this because this is important to me. It's been bugging me for years and I'm determined to get to the bottom of this. We'll start with the meat. 1 lb. 80/20 ground chuck from Publix...

Thanks for the encouragement, Chief! :chef:

Andy, thanks for the tip, I will give that a try. :yum:

I realize trying to describe the char grilled flavor is difficult. everybody seem to have their own ideas of what it is. I've found a great way to decribe to all of you my "missing" flavor. Okay, take 100% ground chuck, that's all, add nothing to it, not even salt. Form it into a patty and...

Low and slow. :ohmy: Now there's an idea! I'm willing to give this a try to see what I can come up with. Would I do this with the lid up or down? Would I put the burgers on a searing hot grill then turn the heat down and close the lid? Everything I've read says that burgers should go on and off...

Yea, I see where you are going with this. To eliminate the psychological aspect of it I had my wife grill the burgers once but it made no difference. I only did this because I thought my taste would be affected by breathing and reveling in all the grilling smoke. I found this to not be the case...

I work in Pines and live in Coral Springs. I've been to Penn Dutch several times. I've been to Westen Beef in Boca (highly rated), Doris' Italian Market, Whole Foods, and Fresh Market for good beef. I've stopped spending so much at boutique butchers and markets because it makes no difference in...

Hi Cat, and thanks. For the most part I buy my ground chuck at Publix but I've experimented with fresh ground everything including sirloin, chuck, short rib, and even brisket. When I grill rib eye steaks they turn out magnificent with all that flavor that I crave in a burger. So far, the best...

Thanks, Chief, but personally, in my opinion, 1/4 inch thick (and even thinner in the middle) is just too thin for me. I make my burgers a minimum of 1/2 lb and a 1/4" 1/2 lb. burger is almost the size of a dinner plate. I've read everyone's response in this thread and I appreciate all the...