The AB method works very well for steak, too, although I only do 1 minute per side for a steak, and then finish in a 350-degree oven. You’re absolutely right about the smoke, though. I’ve considered putting in a high-powered hood for just that purpose.

Uncle:

It is never, and I mean never, too cold to fire up the grill. I sometimes eschew the grill because I’m too lazy to fire it up, or in too big a hurry (charcoal takes 20 minutes and gas is for commies), but never because it’s too cold. It’s fire, after all — the problem solves itself.

As for burgers, I’m pretty simplistic when it comes to those: ground chuck formed into 1/2″ thick patties, dusted with kosher salt, black pepper, and granulated garlic. 2 minutes per side directly over hot coals (cover on, please), followed by 1 minute per side off to the edges of the grill away from the coals (cover on there, too). After the last flip, put the cheese on for melting that last minute.

That gets the burgers to about medium doneness. If you like medium rare, skip the last minute and move up the cheese. If you like rare, you only need the one flip, and the cheese goes on after that flip (if you’re using cheese).

Dressing the burgers, I like ‘em sloppy. Thin layer of mayo on both crown and heel of bun, lettuce, tomato (lots), red onion (thin sliced), dill pickle, yellow mustard, and ketchup. Yum!

For giggles, try the Alton Brown pan frying method. Pre-heat the oven to 450-500 degrees. Heat the pan up and get it hot enough to sear the cow. Two minutes per side, then stick the pan in the oven until the burgers reach your desired doneness. It works great, but take the batteries out of the smoke detector.

They say that the fat makes the flavor, but I’ve not found that. I’ve found that the fat makes for a lot of grease in the pan, and a shrunken hamburger patty.