smoked burgers?

jerseydrew

Smoking Fanatic

Original poster

Dec 7, 2012

336

12

• May 29, 2013

• #1

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?

 

cwalk

Meat Mopper

Feb 25, 2010

279

14

Little Rock, Arkansas

• May 30, 2013

• #2

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

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• May 30, 2013

• #3

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

 

motochief

Fire Starter

Dec 15, 2012

50

11

Guantanamo Bay, Cuba

• May 30, 2013

• #4

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.

 

suie

Meat Mopper

May 18, 2010

268

18

Ithaca, NY

• May 30, 2013

• #5

MotoChief said:

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.

Click to expand...

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.

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• May 30, 2013

• #6

jerseydrew said:

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?

Click to expand...

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.

8552759611_d74e1a9192_o.jpg

• dirtsailor2003
• Mar 12, 2013

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/...ome-mini-wsm-mods-and-of-course-smokin-dinner

 

seenred

Epic Pitmaster

OTBS Member

Feb 9, 2009

10,021

1,776

N.E. Oklahoma

• May 30, 2013

• #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