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Need Advice for Smoking Burgers!

post #1 of 13
Thread Starter 

 

Hey Everyone,  

 

Has anyone smoked burgers?  We want to try that this afternoon and were wondering how long they would take.  We were going to try pork burgers but I think we may just stick with beef burgers.  We'll probably make 1/4 lb to 1/2 lb burgers...six burgers total.  I can't see that taking more than an hour or two but I really have no idea.  Any help would be appreciated!!!!

post #2 of 13

When i smoked burgers, i smoked for around 2 hours at 225 degrees, but they were pretty thick and cheese stuffed.  I also wrapped them in bacon, just because i could, and bacon does make everything better.  I also mixed pork and beef, and they turned out great.  Here is a link to the q-view/info

 

http://www.smokingmeatforums.com/forum/thread/108161/smoked-burgers-qview

post #3 of 13

Yea like Nub said a couple of hours. Just check them with a probe, USDA says they need to get to 160 to be safe because they are ground meat. Personally I take them off a little sooner, but would not give you that advice. I like med rare burgers.

post #4 of 13
Thread Starter 

Hey Nubyte,

 

Thanks for the advice!!!  Another question I have is this...my wife likes her burgers more on the well done side - when smoking burgers do they typically come out soft and more rare?  Would smoking them longer make them firmer or more tender?

post #5 of 13

Smoked burgers are great! Have you tried a stuffed burger? Maybe some green chiles would be good. Check out the stufz burger link in my signature, you could always make some by hand also. 

post #6 of 13
Quote:
Originally Posted by MonctyNJ View Post

Hey Nubyte,

 

Thanks for the advice!!!  Another question I have is this...my wife likes her burgers more on the well done side - when smoking burgers do they typically come out soft and more rare?  Would smoking them longer make them firmer or more tender?



 

They will be firm if you smoke them to 160 IT. She will like them at that temp.

post #7 of 13

Like Al said, they will be nice and firm, if you take the bacon route the bacon was done about perfect too, i got no complaints from the wife or kids, which might have been a first biggrin.gif

post #8 of 13

160 for beef is good, I like them rare myself but thats just me. The stuffed burgers I take to 160. 

post #9 of 13
Thread Starter 

Fellas,

 

One more question...do you have to flip the burgers at any time or just leave them alone for the whole time?  Thanks!

post #10 of 13

I just leave them alone, they  turn out good.

post #11 of 13

I just leave them alone. icon14.gif

post #12 of 13

no need to flip and let all the smoke out, just leave them be and they'll be great.  Don't forget the q-view icon_wink.gif  (i'm surprised nobody else has said that yet)

post #13 of 13

 

Quote:
Don't forget the q-view icon_wink.gif  (i'm surprised nobody else has said that yet)

      X2

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