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Notes -
Burgers are pure grill beasts. The juices extruding in a pan are far too voluminous and I just end up boiling the thing. I have had surprising success with a wok smoker to infuse, but my best smoke result was liquid smoke soaked salt crystals torched onto a steak after the sear for full crustification.
My normal pattern is cold sear with flips every 20 seconds and resting every 4 minutes to let the temp even out or oven a big batch and then mass broil. The specific advantage is the exuded juices dripping out instead of staying in the pan and grey banding my meat.
Will bear in mind the specific utility of smoke, but southeast asian humidity does a number on briquettes and wood chips give an acrid burn unless I control it in a foil tray within a smoker. Ultimately seems a weber is looking less attractive save for satiating an animal male instinct.
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