Smoked Burgers Question

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boomersooner275

Newbie
Original poster
Apr 2, 2010
12
10
I smoked some burgers tonight. THis was the second meat I have smoked on my smoker. I just used salt and pepper, and hickory for the wood. They were good, but the hickory was a bit strong for the kids. Anyone have a better suggestion for the quick burger smoke? I am having a blast, and already have pork, chicken, and ribs ready for this weekend. Do I need to join some sort of smoking anonymous group lol?
 
Next time, try some pecan or even some fruit woods such as cherry. Maybe just smoke for 30 minutes and finish on the grill. Just a couple of ideas.
 
Thanks for the info. I will try that next time. I did start to do like an apple at first but then went with the hickory. Thanks again!
 
If the burgers are all that your smoking you could try smoking them at a higher temp that way they don't have as long to take in the smoke
 
use cherry or apple just check out this thread.
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http://www.smokingmeatforums.com/for...ad.php?t=92016
 
I have found for my personal palet that hickory alone is to strong of a smoke....i like to use hickory in a 2:1 ratio with a lighter wood like apple, cherry, pecan or plum.
 
no doubt, I started out enjoying smoking now that I found this place I am beyond addicted, but at least I can go to meetings everyday to get my fix when I come here
 
What he said . Get the burgers closer to the heat source .. more core charcoal less wood ...

Buddy
 
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