Smoked burgers with new PID

[cronocide]

Just installed a PID today and smoked some burgers to test it out. I mixed 2lbs. of fresh burger with a few dashes of worcestershire sauce. I seasoned them with salt, pepper, and some Meat Church Voodoo rub. 2 hours at 180*.

 

[jcam222]

Hard to beat smoked burgers! I do it often for lunch on longer cooks.

 

[JckDanls 07]

all looks good...

How did the controller work out ?

 

[smokin peachey]

Nice burgers!

 

[flatbroke]

Banging Job. They all look perfect but the Cheese burgers get my vote. Double double animal style please.

 

[cronocide]

all looks good...

How did the controller work out ?

Controller worked great, 2 hours at 180* with about a 10* swing

 

[JLeonard]

Love a smoked burger!!! Yours look great.

Jim

 

[smokerjim]

They look good

 

[mike243]

Looks great, what smoker did you put it on?

 

[cronocide]

Looks great, what smoker did you put it on?

Pit Boss 820D

 

[bill1]

I agree, lots of good ways to cook a burger and variety is the spice of life. I frequently do about 30-40 minutes at 275F (No direct flame). But this is really going low and slow...I'll give it a try.
With smoked burgers it's easy to get a smoke ring that totally permeates the meat...and then some folks just can't be pursuaded that their burger is NOT too rare. Do others find that a problem?