grill smoked some burgers

Discussion in 'Grilling Beef' started by monoxide, Feb 11, 2012.

  1. monoxide

    monoxide Smoke Blower

    i made some burgers today for lunch. i made them on my gas grill with some "real flavor mesquite" chips wrapped in foil pouches i used 4 pouches with about a handful in each. they all fully smoked except for one that started to but didnt finish by time the burgers were done. they didnt turn to ash but did turn in to charcoal pritty much. i seasoned the burgers with a rub that i made for some chicken. i foudn the recipe on here dont remember who posted it but i altered it a little. burgers tasted great had a nice smokey flavor but not to over powering. i cooked them for about 11 mins. first side i turned at 4 mins to get the grill marks then let the temp get back up and started the timer for another min. flipped them set the timer for 6 mins turned at 3 mins let the temp come back up and then at 1 min put a slice of provolone cheese on each burger. closed the lid let the temp come up again and then started the timer again. after 1 min the cheese was nicely melted so i plated and went inside to find out i only had 1 bun :(. i know this forum is big on qview so here ya go.

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    any one know why my smoke pouches dont get a nice smoke rolling. they just slowly smoke. or is that how its supposed to be?
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Next time put them Under the grate against the Flavorizer Bars...They will make plenty of smoke!...Nice looking burgers...JJ
     
  3. monoxide

    monoxide Smoke Blower

    what do you mean the Flavorizer bars?
     
  4. duanes

    duanes Smoke Blower SMF Premier Member

    The "flavorizer" bars are the metal v-shaped plates that cover (on propane grills) the burners.  The foil pouch will smoke a lot more if you put the pouch directly on the bar.

     
     
  5. monoxide

    monoxide Smoke Blower

    i just have 1 v that covers both burners so just lean it up agenst that?
     
  6. duanes

    duanes Smoke Blower SMF Premier Member

    Yep, that is the flavorizer bar - placing it on top of the bar should make it smoke more.  For mine, I make a very small hole in the foil and then put a slight crease in it so it lays centered over the bar.  First few times I did it with burner on high it was a little too hot (I was also making the hole too big), so I moved the pouch closer to the end of the bar and found the ideal spot on the bar where it produces the most smoke.

    Edit: Clarifying, "most smoke" meaning good amount of TBS, not billowing puffs of creosote which was what happened when the pouch was too hot and hole to big...

     
     
    Last edited: Feb 11, 2012
  7. venture

    venture Smoking Guru OTBS Member

    Or too much white smoke too quickly?

    Experiment and let us know?

    Good luck and good smoking.
     
  8. monoxide

    monoxide Smoke Blower

    it isnt producing alot of smoke. i will have to try it on the bar like you guys said.
     
  9. sprky

    sprky Master of the Pit OTBS Member

  10. monoxide

    monoxide Smoke Blower

    ill check it out when there site is back up
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking burgers!
     
  12. At my local grocery store where they have charcoal, wood logs/chips, they also have small metal containers w/wood chips in them. The metal tray has a few small holes in the bottom & open on the top...I fill the trays with water soaked chips & cover w/foil & poke some holes in the foil w/knife. I have a small grate that I sit on my burners & place the metal trays close to the burners but not right over the burners.
     
  13. africanmeat

    africanmeat Master of the Pit OTBS Member

    looks good now i know what i will have for lunch
     

Share This Page