So burgers smoked cheese/crackers and mashed taters it was. I Sous Vide the burgers on 120 for 1.5 hours then put them in the smoker on the outside edge for about 30-40 minutes on high smoke. Then I cranked it up ( it got to 530 degrees at one point) and slid the burgers into the middle over the fire for a couple minutes each side. The buns were onion
took out the guts out of my pellet smoker and lined the bottom with foil so i could have more of a direct flame option and not a greasy mess. The cooker got up to 530 degrees at the top of the temp swing
took out the guts out of my pellet smoker and lined the bottom with foil so i could have more of a direct flame option and not a greasy mess. The cooker got up to 530 degrees at the top of the temp swing
Last edited:
