Smoking Burgers

[cnl390]

I am planning on smoking up a bunch of burgers for a Red River Shoot Out party.
Never smoked them before. Recommended temp, time, wood for smoke?

 

[chef jimmyj]

Temp, 225 or higher. If Thick 7-8 ounce burgers, you can Smoke them to an internal temp (IT) of 120°F, then sear them off on the Grill or hot Cast Iron Pan to 135-140, medium. For thinner burgers, you can Smoke an hour then sear but well done will be your only a option.
Time, depend on thickness, 1 hour or so, you want to be able to sear without drying them out.
Wood? Hickory or Oak is good. If you have experienced Mesquite and like it, you can get that Texas punch on them Burgers...JJ

 

[gmc2003]

For burgers I usually do them on the kettle with a few chunks of hickory mixed in. Indirect at around 250* then over the coals for a direct sear. If you want cheese burgers put the cheese on after the first flip on the sear. That's how I do them - other will chime in.

Chris

 

[chef jimmyj]

Good call Chris. I should have asked what equipment was available...JJ

 

[jcam222]

Man I love smoked burgers! Almost every time I’m doing a longer smoke I will throw in a tray of burgers for something to eat while the longer smoke finishes. Usually I am smoking somewhere between 250F and 300F when I do.

 

[smokinq13]

How you planning on smoking them? Like type of smoker?

 

[cnl390]

Offset smoker. Planning on smoking using Royal Oak Ridge oak chunks. Going to smoke until done without a sear after.