Everybody's always posting briskets, loins and ribs, which are all great, but my grill really shines on hamburgers. They take on more smoking flavor than any other meat IMHO. I've said many times that my smoker would be well worth the $340 even if I never cooked anything but burgers on it. So good!
by MidwayMech
18 Comments
What kind of temp/time? I like a little crust on my burgers but also like the smoky flavor.
Yes, you are on to something here. Burgers are fantastic when done on the smoker. You can also smoke them for a bit and then finish them on regular grill or flattop to speed up the process.
I sometimes put the semi frozen patties on the smoker to grab some smoke then finish on grill/ cast iron.
I’ve had pretty good success smoking burgers.
I’ve done it a couple ways. For a thick burger. Shape the patty. Season both sides. Smoke at the lowest temp(180) for 30 to 40 mins. then sear each side. Don’t smash.
For a thin smashed burger. Portion out your ground beef. Roll your ground beef into meatballs. Season. Smoke at the lowest temp(180) for about 20 mins. You want a shorter time. So you can still reshape the patty. Then smash your patties as thin as you like and sear each side.
Both are great. Smashed burgers get a better sear I find. But the thicker burgers get a better smoky flavor because they are smoked longer.
Either are delicious.
I prefer smoked burgers. On my lsg I do 225 for about an hour, then flip and move them right above the flame for about 5 minutes with the cheese on. Times vary slightly as I usually pick two to probe with a thermometer.
When using hickory, everyone who tries them thinks they’re bacon wrapped without actually using bacon.
400 here as well. They’re fantastic. Won’t go back to gas or charcoal. Pellet is too easy and too good to mess with anything else. Takes 5 to 6 min a side depending on thickness.
I’d put em up against a charcoal burger.
Smoker for the thick juicy burgers and Blackstone for the smash burger. Good to have options.
big burger plain
Here’s mine. It’s a hamburger… made out of meat… on a bun… with nothing. Add ketchup if you want, I couldn’t care less.
I often smoke burgers for at least half an hour before firing up the old gasser to get some flame on them. Then turn it off and on goes the cheese so it doesn’t melt all in my grill. Never had any complaints
250 on my recteq.
30ish mins
Thought it would take longer.
https://preview.redd.it/vox8psgj9wqg1.jpeg?width=3269&format=pjpg&auto=webp&s=770251aa4ef3e6e5b043b8c34952503800b6f58a
325 for 30 minutes. Lid closed. Flip once halfway through. Perfection.
Ok, here I am starving my brains out and waiting for the delivery of my smoker on Thursday. Maybe I should be waiting to read posts like this one 😐
But then I am also super excited for this weekend!
It’s such an easy thing to do even with frozen, the smoke just zhuzhes it up
Me and the fiance ate burgers all week the week I got my smoker. She kept asking for more. Got to make some more
I do 225f and use a meat thermometer pull at 150f
My husband always smokes burgers! It’s ones of my favourite meals. Sooooo yummy!
500 deg 4mins flip 4mins. Woodridge elite