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Started By
Message
Smoked burgers
Posted on 8/2/24 at 11:42 am
Posted on 8/2/24 at 11:42 am
I stuffed some burgers with cheese and cooked them on the smoker.
Discovered I am not a fan. Burgers absorb too much smoke for my taste.
Couldn’t taste the cheese which was disappointing.
Discovered I am not a fan. Burgers absorb too much smoke for my taste.
Couldn’t taste the cheese which was disappointing.
7
Posted on 8/2/24 at 11:58 am to Tigertown in ATL
What kind of wood did you use?
I used Pecan wood once and they were some of the best burgers I’ve ever cooked
I used Pecan wood once and they were some of the best burgers I’ve ever cooked
Posted on 8/2/24 at 12:38 pm to Tigertown in ATL
I agree. Smoked burgers are not good.
Posted on 8/2/24 at 1:15 pm to clownbaby
Hickory
Strong smoke.
Maybe I could try pecan.
Strong smoke.
Maybe I could try pecan.
Posted on 8/2/24 at 1:16 pm to Tigertown in ATL
Yep, I made this mistake once too. I was so excited for them and ended up very disappointed.
Posted on 8/2/24 at 1:17 pm to Tigertown in ATL
I think the best trick is to do a quick cold smoke then sear the patty
Posted on 8/2/24 at 1:57 pm to Tigertown in ATL
I enjoy mesquite smoked burgers, but I don't mind smoky flavor.
Posted on 8/2/24 at 2:06 pm to mylsuhat
quote:
I think the best trick is to do a quick cold smoke then sear the patty
This
Hamburger dries out in a smoker.
Posted on 8/2/24 at 2:28 pm to mylsuhat
quote:
cold smoke
?
New to me.
Posted on 8/2/24 at 2:51 pm to Tigertown in ATL
No need to slow cook a burger. I grill mine as fast as anyone else, but with a wood fire. They are way better that way than with gas or charcoal, there is some of the wood smoke essence but not enough to be a problem.
Posted on 8/2/24 at 2:59 pm to Tigertown in ATL
quote:It's the process used to do smoked sausage and other things like fish and oysters to an extreme.quote:
cold smoke
?
New to me.
For sausage and burgers, you keep the temp at or below 150* so that the fat does not render. The problem you have to keep an eye on is keeping meat in that "danger zone" for a long time. Sausages should have the right amount of curing salts. Burgers, if they're in for 30 min or so won't have an issue
Posted on 8/2/24 at 3:03 pm to mylsuhat
I usually just smoke them for 20 minutes or so at 225 and then have the grill ready.
Posted on 8/2/24 at 3:38 pm to clownbaby
quote:
I used Pecan wood once and they were some of the best burgers I’ve ever cooked
made some smoked burgers this past weekend and thought they were the best burgers i've ever eaten. Used pecan as well.
I have a barrell smoker and i got the coals hot, so i wasn't smoking at 250F. had the intake wide open.
I actually cracked the lid open a little bit so i'd get more air flow and that would allow the coals to burn a bit hotter. temp was more around 375F, but i had a lot of smoke. I still only cooked the bugers for about 5 minutes on each side. They actually had a hint of a smoke ring, and still had a good char to them.
Posted on 8/2/24 at 3:50 pm to Tigertown in ATL
The secret to "smoked" burgers is to omit the wood and use straight charcoal.
Cook at 275°F to 300°F until 120°F internal then sear over high heat either on a really hot grill or hot pan to form a crust.
Cook at 275°F to 300°F until 120°F internal then sear over high heat either on a really hot grill or hot pan to form a crust.
Posted on 8/2/24 at 3:53 pm to Tigertown in ATL
Not a big fan of smoked boudin/burgers, but NuNu's smoked hamburgers are pretty damn good.
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