They came out, okay. I learned that I need to smash it more to get more of that nice crisp on them. I did 2, 1/4lb patties per burger. Seemed like a good amount.

I did have some questions though.

1. Grease splatter everywhere!!! Such a mess. Is there a way to reduce/eliminate this?

2. So much smoke! My house was so smokey. I had the vent hood on high, but it wasn't enough. We had to open every window and door, good thing it's a nice day out! Any way to reduce/eliminate the smoke?

Thanks in advance for any help you can provide as I learn!