Prime rib burgers on the Pit Boss

[cronocide]

got some 80% prime rib burgers on the smoker. Just went on, two hours or so and we will have dinner!

 

[Inscrutable]

Hmmm ... have never smoked burgers .... inquiring minds want to know ...

Wouldn’t take far less than 2 hr (or does that include dessert and after dinner drinks)?

 

[cronocide]

Hmmm ... have never smoked burgers .... inquiring minds want to know ...

Wouldn’t take far less than 2 hr (or does that include dessert and after dinner drinks)?

Almost an hour on now and about 110*. Need to get to 150-160*. Ill throw the cheese on in the last 5 mins or so and open up the flame on my smoker to get them melty.

 

[Misplaced Nebraskan]

Looking good! What temp you running at? I'm a big fan of putting them in my pit (pellet) as it heats up to smoke em out initially as it heats to 300. Then finish at that temp. Don't have that crust of high heat but it is a different and awesome flavor profile for sure.

 

[cronocide]

Looking good! What temp you running at? I'm a big fan of putting them in my pit (pellet) as it heats up to smoke em out initially as it heats to 300. Then finish at that temp. Don't have that crust of high heat but it is a different and awesome flavor profile for sure.

180* the whole time

 

[Misplaced Nebraskan]

180* the whole time

How's the exterior at the end? Guess I can wait for results too . Might have to try just to see for myself.

 

[Inscrutable]

How's the exterior at the end? Guess I can wait for results too . Might have to try just to see for myself.

Would think it takes a reverse sear, but I’m with you on the Missouri theory ...

 

[gmc2003]

Hopefully they're done by now.

Chris

 

[HalfSmoked]

Low and slow must be hard waiting them out but bet they were good.

Warren

 

[Misplaced Nebraskan]

Must be good! Burger coma possibly. lol

 

[SmokinAl]

They sure look good!
Al