Smoked burgers with new PID

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cronocide

Smoke Blower
Original poster
Apr 16, 2016
133
220
Pennsylvania
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*.
 

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Banging Job. They all look perfect but the Cheese burgers get my vote. Double double animal style please.
 
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Reactions: smokin peachey
Looks great, what smoker did you put it on?
 
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?
 
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