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Smoking hamburgers

post #1 of 4
Thread Starter 
How long does it take to smoke1/4lb burgers at 225 degrees? Any suggestions on how to make them. I have to make some for a fall festival so I'm trying to figure this out.
post #2 of 4

If you are making them in bulk I suggest you make them ahead of time and freeze them. Then you can toss them onto the smoker to cook - keep chamber temps up around 300° or so. Shouldn't take to long to cook - probably 30-45 min. which gives them time to soak up some good smokey flavor!

post #3 of 4
What u do is take what ever added flavor wether it be just wood or whatever I like butting bacon right in my smoker now if ur using electricity or straight wood or even brikkits make sure its thick cut and start the smoker now temp should never go past 225 cause smoking is suppose to be a long prosess so u get more flavor with jucies so it don't dry up I stay at 180 190 for about 3 to 3 1/2 hrs there not all the way done if u freeze them they can actually be cooked on a grill to perfection and when u do this you will taste the difference and why the gods gave us the smoking knowledge
post #4 of 4
Quote:
Originally Posted by Wayne Howg View Post

What u do is take what ever added flavor wether it be just wood or whatever I like butting bacon right in my smoker now if ur using electricity or straight wood or even brikkits make sure its thick cut and start the smoker now temp should never go past 225 cause smoking is suppose to be a long prosess so u get more flavor with jucies so it don't dry up I stay at 180 190 for about 3 to 3 1/2 hrs there not all the way done if u freeze them they can actually be cooked on a grill to perfection and when u do this you will taste the difference and why the gods gave us the smoking knowledge

 

That sounds like a good way of preparing them. As the meat has been minced just make sure that they do reach at least 160F (71C) internal as quickly as possible to ensure they are totally safe and then chill them as rapidly as possible before freezing. This is more critical if they are thick burgers as they may not get as hot in the centre when subsequently re-grilling than if they are thin.

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