Grilled burgers and noticed a little red on the edges but I read that this can be normal using a smoker? Cut inside and it looks fine if a little done (I was nervous about the red so I left it a little longer than planned)
by maskinas
11 Comments
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Own_Mission8048
Looks like the standard smoke ring to me. If it was undercooked anywhere it’d be the middle.
sunny_yay
Looks great! Agreed on the little bit done but I think that color red is normal
ecrane2018
The red comes from the smoke
tcarlson65
Do you have the probe that came with your Traeger?
That is the key to not overcooking or undercooking meats in the Traeger.
I like my burgers rare so internal 120 to 125°F. Medium rare is 130 to 135°F. Medium is 145°F. Medium well would be 150 to 155°F. Well done is 160 to 165°F.
I go no more than 5 minutes per side at 350°F to 450°F
Gravity_Cat121
My wife was weirded out by this one time when I smoked some pork or chicken (can remember which). I just said, how could it cook from the inside out on a grill? Lmao.
IManageTacoBell
Ppl make burgers on a Trager?
Qwell41
Traegers are great for a lot of things but burgers are not one of them IMO.
SinfulTearz
Yeah recently got a smoker too and made burgers, the smoker creates that red ‘crust’. Not my favorite for flavor but each their own.
aiua_void
That the flavor ring
glowinthedarkstick
This is literally what people are looking for! Of course typically on smoked cuts vs burgers. But it’s totally the smoke doing its thing and why they taste so amazing. It’s actually a chemical reaction with the smoke and the proteins I want to say. Anyway totally safe. Safer than any other part of it since it saw the most heat and got preserved by the smoke!
11 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Looks like the standard smoke ring to me. If it was undercooked anywhere it’d be the middle.
Looks great! Agreed on the little bit done but I think that color red is normal
The red comes from the smoke
Do you have the probe that came with your Traeger?
That is the key to not overcooking or undercooking meats in the Traeger.
I like my burgers rare so internal 120 to 125°F.
Medium rare is 130 to 135°F.
Medium is 145°F.
Medium well would be 150 to 155°F.
Well done is 160 to 165°F.
I go no more than 5 minutes per side at 350°F to 450°F
My wife was weirded out by this one time when I smoked some pork or chicken (can remember which). I just said, how could it cook from the inside out on a grill? Lmao.
Ppl make burgers on a Trager?
Traegers are great for a lot of things but burgers are not one of them IMO.
Yeah recently got a smoker too and made burgers, the smoker creates that red ‘crust’. Not my favorite for flavor but each their own.
That the flavor ring
This is literally what people are looking for! Of course typically on smoked cuts vs burgers. But it’s totally the smoke doing its thing and why they taste so amazing. It’s actually a chemical reaction with the smoke and the proteins I want to say. Anyway totally safe. Safer than any other part of it since it saw the most heat and got preserved by the smoke!