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Anyone have any experience with burgers on a smoker?
Posted on 5/21/19 at 11:05 pm
Posted on 5/21/19 at 11:05 pm
Thinking about trying some this weekend. Found a couple of recipes online that looked interesting. Anyone have and tips or tricks to share before I give it a shot?
Might try 6-8 oz burgers, smoked to internal temp of about 150 and then finished on cast iron griddle in butter. Maillard reaction......
Searched and only found a thread that was about 5 years old....
Might try 6-8 oz burgers, smoked to internal temp of about 150 and then finished on cast iron griddle in butter. Maillard reaction......
Searched and only found a thread that was about 5 years old....
This post was edited on 5/21/19 at 11:06 pm
12
Posted on 5/21/19 at 11:11 pm to lsu1987
Nothing wrong at all with a smoked burger, just cook to the internal temp of your desire for the wellness of the beef.
Posted on 5/21/19 at 11:28 pm to lsu1987
I did it once. Came out great. But 45 mins for a burger is tough to justify.
Posted on 5/21/19 at 11:34 pm to RonFNSwanson
I figured I would set smoker at 225, put burgers on, stick thermometer probe in, and have a few cold ones while the burgers smoked.....
Posted on 5/21/19 at 11:35 pm to RonFNSwanson
quote:
I did it once. Came out great. But 45 mins for a burger is tough to justify
Just have other stuff to munch on while it's smoking.
I agree with the sentiment though. This isn't something I'd do if I was starving and craving a burger, but it's probably pretty good.
Posted on 5/21/19 at 11:56 pm to lsu1987
Just put the fricking patty on a cast iron
Jesus Christ people
Jesus Christ people
This post was edited on 5/21/19 at 11:57 pm
Posted on 5/22/19 at 12:10 am to lsu1987
Go easy on the smoke. I had some that a guy smoked. I love BBQ, but the smoke taste on them was overwhelming. Others commented the same.
Posted on 5/22/19 at 12:23 am to lsu1987
I do it quite often. I add Jack Millers to the meat to keep them from drying out.
Normally I do it so I can break them up and put them in my beans, but they're good as a burger.
Normally I do it so I can break them up and put them in my beans, but they're good as a burger.
Posted on 5/22/19 at 5:11 am to lsu1987
Whole Foods has a smoked burger that is to die for. They won’t actually sell them so it’s not something that you can ever eat. But damn those things are good. Top 3 burger in NOLA imo.
This post was edited on 5/22/19 at 5:27 am
Posted on 5/22/19 at 5:40 am to lsu1987
I tried this exactly one time. I like smoked meat but the flavor I had in mind is not what I ended up with.
Posted on 5/22/19 at 5:49 am to lsu1987
Go easy on the smoke. Ground beef absorbs smoke a lot more than a solid piece of meat.
Posted on 5/22/19 at 6:42 am to Nicky Parrish
Use cherry they get a great color! Use 80/20 and they won’t dry out. Works best with the thicker sized patties, they don’t shrink as much, don’t need a giant thumb print in the middle.
I’d smoke at 250 at least. I have done 225 and found out that if it’s smoked low and slow enough the meat does not change color even tho your temp will be done. Had to google that while I had some family members turning there noise up at well done pink meat on the inside.
I’d smoke at 250 at least. I have done 225 and found out that if it’s smoked low and slow enough the meat does not change color even tho your temp will be done. Had to google that while I had some family members turning there noise up at well done pink meat on the inside.
Posted on 5/22/19 at 6:57 am to lsu1987
(no message)
This post was edited on 10/12/22 at 7:23 am
Posted on 5/22/19 at 7:09 am to lsu1987
One of the sleeper hits on the Blue Oak menu is the smoked hot sausage patty. It’s a similar concept to a smoked burger.
Posted on 5/22/19 at 10:42 am to celltech1981
Going to use an 80/20 mix to make sure they don’t dry out. Also interesting tip about adding Jack Miller’s to the mix. I will also smoke at 250 so it does not prolong the smoking process too much and finish on cast iron with melted butter.
Good stuff. Thanks everybody!
Good stuff. Thanks everybody!
Posted on 5/22/19 at 10:43 am to lsu1987
It really doesn't take long to get the right amount of smoke on a burger. I just cook mine over coals with wood chunks in my Primo and get all the smoke I need, in a pretty fast cook.
Posted on 5/22/19 at 11:12 am to lsu1987
I did some that were probably around 8oz one time at 225 for a hour, had a nice smoke flavor but a little well done for my liking. When I do them again I’ll probably pull them at 45 minutes.
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