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smoked burgers?

post #1 of 7
Thread Starter 

want to try this but want don't want to make anyone sick. what is the best method? i was thinking 250 on the smoker for a while (not sure how long) then finish up on the grill? what do you all think?

post #2 of 7
I tried this and its glorious. I usually smoke until slight pink in the middle. With smoker temps between 275-300. Ive done some burgers and got some great smoke rings. So just smoke until you get a firm top surface. Thts my method and .02
post #3 of 7

I like that method, works well when I've done it...

post #4 of 7

I just did this myself.

 

I had the smoker at 225 and smoked the burgers for about 50-60 minutes and then seared them over the grill for a minute per side.

 

Search Reverse Sear in here and you will find lots of info about this method.

 

 

FYI, the burgers were awesome! the wife loved them and said that this method is now my normal burger method.

post #5 of 7
Quote:
Originally Posted by MotoChief View Post

I just did this myself.

 

I had the smoker at 225 and smoked the burgers for about 50-60 minutes and then seared them over the grill for a minute per side.

 

Search Reverse Sear in here and you will find lots of info about this method.

 

 

FYI, the burgers were awesome! the wife loved them and said that this method is now my normal burger method.

 

This is exactly how I've done them too. They are so juicy and have a nice subtle smoky flavor. The only time I grill them anymore is if I'm in a hurry.

post #6 of 7
Quote:
Originally Posted by jerseydrew View Post

want to try this but want don't want to make anyone sick. what is the best method? i was thinking 250 on the smoker for a while (not sure how long) then finish up on the grill? what do you all think?

That's exactly what I do when I do my burgers in the mini-wsm. It doesn't take very long to sear them directly on the coals.

 

 

 

Another option is to smoke them the whole time at slightly higher temp. This smoke I ran the smoker at 265*  and didn't sear:

 

http://www.smokingmeatforums.com/t/139697/playing-with-some-mini-wsm-mods-and-of-course-smokin-dinner

post #7 of 7

My method is similar to those already mentioned...smoke @ 250* for about an hour, then a good hot, quick sear on the grill to finish.  They're deelicious!

 

Red

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