Smoking fully-cooked burgers

[larry tiner]

Found some fully-cooked frozen packages of hamburgers. I’d like to put them in the smoker to see if they can absorb some smoky flavor.
Are there any suggestions on temp or how long to smoke these babies?
Thanks!

 

[SmokinVOLfan]

Not a bad idea never thought about that!

I would do a low and slow at 225 until they are thawed and hot possibly use a stronger wood like mesquite. Then I would do a quick sear on each side on a hot grill so they aren't mushy and gray.

 

[cansmoke]

I've never smoked filly cooked burgers. I HAVE smoked raw burgers (we make out own) and they take about 45 minutes. It depends as to which wood I use. If beef, I would tend towards mesquite or Jack Daniel's wood chips.

 

[johnmeyer]

My suggestion is to search this forum for:

double smoked ham

Start with this post by Bear which in turn has several "step-by-step" links:

Smoking a Ham

You can skip all the stuff about glazing the ham and just read it for the times and temperatures.

The basic idea is the same as what you want to do: take a fully cooked piece of meat and add smoke to it without heating it so much that you ruin it.

 

[larry tiner]

Thanks for y’all’s ideas. I smoked them on 220 using mesquite for about 35 minutes, then turned off and left in smoker until everything else was ready. They turned out great!!
Something to remember when I’m in a bind for time.