Finally swapped my flat top for a charbroiler and I get it now

I ran a diner in Cleveland for like 8 years and always swore by flat tops for everything. Thought charbroilers were just for steakhouses. Then last month I helped a buddy open a burger joint in Akron and he insisted on a charbroiler. Tried a smash burger off it and the flavor difference was night and day. That smoky char just hits different. I'm not fully converted but I'm thinking about adding one for specials. Anyone else made the switch and regretted it or loved it?

2 comments

2 Comments

kareng2716d ago

My buddy in Akron runs a food truck now and he swears by a 60/40 beef blend for charbroilers, says the extra fat handles the heat better than standard 80/20.

umam9516d ago

I ran a flat top for 6 years at my spot in Cleveland and that smokey char flavor is legit, but how do you keep it from drying out burgers versus a flat top where the fat just sits there? My buddy tried one and said his patties came out dry unless he basted them with butter every flip. Does the charbroiler work better for thicker patties or thin ones?