genes grill,I did some low and slow fresh ground chucck 1/2 lb, 1/2" burgers for the first time the other day. It was direct on a raised grid at around 250-275. It took about 35-45 and they were so juicy and delicious.However, I did some Bubba (frozen) burgers [Wooster,mustard and Cow Lick] last night on my Large with a 15" grid extender down on top of fire ring with just a little bit of used lump. I seared around 550 and brought temp down to about 325. Total grilling time was about 8-10 minutes or so and they were so perfect! I think I prefer this way as I love burgers slightly crispy on the outside and nice and juicy (med rare or so) on the inside.
