Now, I have done a little backyard smoking on a charcoal grill for years. Although all I have done is burgers, chicken thighs, steaks, and pork tenderloins. I am getting older, and lazier and getting a charcoal grill ready in the winter or hot summer just doesn't sound like fun. So I can't wait to try out an electric smoker with a meat thermometer that sends me the current temp to my receiver while I'm sitting on my easy chair drinking a cold one. It sounds like the perfect way to outdoor cook.
I do have one question......when I smoke burgers, they are usually 1/3 lbs. and I smoke them with hickory for about 45 minutes. When I do this, I use LOTS of hickory. Enough for a THICK bellow of smoke to come out of the vent. To me, there is a huge difference in taste between some smoke or LOTS of smoke.
Will an electric smoked burger have a huge smokey flavor. What's the best way to get the most smoke in a burger?
Mike in Little Rock
P.S. Ribs and Butts to be maidenhead in May!