Question on Smoking burgers

Discussion in 'Beef' started by sandman67, Sep 23, 2008.

  1. sandman67

    sandman67 Newbie

    I have got to try smoked burgers this weekend. I've done a search and read the threads but there's still one thing that I'm not sure of.

    Should I sear both sides of the burgers on a hot grill and then smoked them low and slow

    or...

    Should I smoke them low and slow and then sear them afterwards

    or...

    just smoke them and don't worry about searing for looks and texture.


    Opinions from those who have done it much appreciated!
     
  2. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    I would just go straight into the smoker. Use a magic marker for the grill lines if you feel you need them [​IMG]
     
  3. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    I just do mine on the smoker normally. But normally consists of using frozen angus burgers. I have used fresh ground chuck and seared after smoking. Depends on what you want the taste to be. If you like your burgers with a charred taste then sear, if you just want em smoked you can skip it. BTW if you smoke the frozen angus burgers you'll get a nice thick smoke ring. Best burgers I ever had. ;)
     
  4. solar

    solar Smoking Fanatic SMF Premier Member

    I've smoked a few hamburgers in my day, and ground beef will absorb a lot of smoke and I've found that it's really easy to "over smoke" them. The best smoked hamburgers I've had were done on a regular charcoal kettle grill with a few water soaked wood chips thrown on the coals, and cook with the lid on. IMO a light smoke works best.
     

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