Stuffed with a Mexican mix of cheeses, pepperoni, and shrooms...roasted over a real fire in the UDS. Did a small fire, held temp around 300*
Thanks David. Just doing some experimenting on what i can do with the UDS rotisserie...plus it saves charcoal using splits and it's easy to fire up.
I have a way to do two baskets at once so that really opens up some possibilities for basket cooking. The burgers were seriously juicy,i took them to about 145-150 and let them rest.
I've reverse seared lots of burgers on the smoker....the key to not drying them out is not over cooking them. I'd smoke them to maybe 135-140 and give them a quick hot sear. They can dry out if you don't pay attention to the internal temp!