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Smoking Fanatic
Original poster
Jun 26, 2007
Central Ohio
I tried some hamburgers yesterday and they turned out pretty good. I used 90/10 ground beef and they ended up a little dry but still had a really good flavor to them. Had to finally bring my smoker home, wife was getting mad cause I was cooking for everyone at work!
I haven't tried doing burgers in the smoke yet, but I'd venture to say that maybe use ground beef that's a bit more fatty next time. Maybe spritzing them would help also...
Well I did a meatloaf a few weeks ago and used 80/20 and it was a little too moist, of course that could have been from all the other stuff that went into the meatloaf. So I thought I would try a little leaner meat for the burgers. I'll try the burgers again and try a little fattier meat.
i smoked some hamburgers a couple of weeks ago. i used 73/27 beef, and they turned out good. i smoked them for 3 hours ( ithink it was), and finished them off in the oven. i made a thread in this section, titled "hamburgers and hotdogs".
I think one or two more smokes and I have the boss hooked! He has missed lunch both times so next time I'll just say "if you buy one for us to keep here all the time I could cook anytime you want"!
I really enjoy a good smoked burger. It has been a while since I made these, but I do remember throwing them on the grill after they smoked just to satisfy my wife's fears of bacteria.

I can't remember who gave me the advice, but someone once said that when you smoke burgers, you should poke a hole in the middle of the patty with your pointing finger. I have done that, and it prevents the burger from puffing up when it cooks. I am assuming that the hole prevents the fats and juices from moving to the middle

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