Smoked Burgers Question

[boomersooner275]

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?

 

[boomersooner275]

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!

 

[pineywoods]

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

 

[morkdach]

use cherry or apple just check out this thread.

http://www.smokingmeatforums.com/for...ad.php?t=92016

 

[scmelik]

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.

 

[boomersooner275]

Such good advice on here. I am so glad I found this site!

 

[caveman]

This place is the cause & the cure. Don't worry. You are in the right spot.

 

[scmelik]

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

 

[triplebq]

What he said . Get the burgers closer to the heat source .. more core charcoal less wood ...

Buddy

 

[rp ribking]

I use indirect heat on a weber kettle grill. I only use 1 or 2 small pieces of hickory and that is all. I lite charcoal with about a half of a chimney starter. I have a thread on here about smoked hamburgers, check it out.

RP

 

[mdoverstreet]

I just grill the burgers as usual but throw in some hickory chips and it turns out great.