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Stuffed burger temps

Bearcarver

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My easiest question to some of you guys out there is:

I want to make 3 stuffed burgers (9 ounces each), and I want two of them smoked and the other one not smoked, and I don't want to fire up the gas grill just to do that third (smokeless burger). Would they all get done at the same time, if I foil the one (without smoke), and put them all on the same shelf in my MES 30?

The other question:

I did a search to see how you guys are smoking these things. All I found was 235˚, 275˚, and 300˚ (varied 45 minutes to 2 1/2 hours).

Anybody know how long it would take if I used a lower temp on 3 Stufzz Burgers, like 225˚ ?

Thanks guys,

Bear
 

rbranstner

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1 burger not smoked??????? I don't under stand the question. hahahahahahaha
 

rbranstner

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Hmmmm thats a good question I am not sure if the foiled one would get done at the same time or cook faster since it is in the foil and it can steam in its juices. My stuffed burgers usually take around 1 hour but I am usually smoking them at a higher temps around 275 because I have never made them when I have been smoking other things. At least not that I can remember.
 

herkysprings

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Anything with stuffed fillings means said fillings (internal temp) should get to 165F to be food safe.

Temp you smoke at will just speed up of slow down that goal.

Non stuffed burger should really be at 165F unless you handled / ground the meat yourself and cooked them right then and there (fresh)
 

pit 4 brains

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If your fillings are already cooked, then I would assume all you have to do is cook the surrounding burger. No?

As far as foiling, I dunno. Seems to me it would take longer in the foil and it would just be wet, brown mess of meat. I would just spark up the grill and make the odd burger look ood. You could even smoke the others for a while and finish them on the grill with the plain burger.
 

meateater

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Bear, when I did mine I precooked the Belly Bacon, the only meat inside. I smoked them on my new little smoker/grill. That one runs about 300* and I smoked them for 1 hr. and 15 minutes and the internal was 150*. I gave them a 15 minute rest and proceeded to eat the evidence. I'm not sure on the foil wrapped one, I'm thinking a few holes poked in the bottom so it can drip.
 I like my burgers on the raw side myself.

 
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bmudd14474

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The one wrapped in foil may cook faster.
 
 

Bearcarver

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OK, thanks to all,

Judging by all of your replies, I was right in the first place---Not a good idea!

I guess I'll just smoke two of them for awhile, and then put them all on the grill (raw one first).

I'm embarrassed to confess why I'm doing this, but:


It's the strange wife I have. She likes Bacon & Ham & Ribs, but when it comes to butts, briskets, chuckies, and such, she'd rather have it not smoked than smoked!

She would actually rather have pork or beef in the crock-pot for 8 hours than smoked!

She also won't eat any seafood---never did! No shrimp--no lobster!

You might think she was a cheap date in the 60s, but she loves Prime Rib! (as long as it's not smoked!)

Couple that with me, being just about the biggest "smoke hound" on this forum! I can't get enough smoke!

That's why you don't see me posting much pulled pork! My son (another "smoke-hound") makes Pork Butts on his MES 40, and gives old Dad about half, to eat and freeze (or roll around in, or whatever). He and his wife keep the other half.

Thanks guys,

Bear
 

Bearcarver

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BTW: I forgot to mention, the guts I put in mine (shrooms & swiss)doesn't have to be cooked, so all I have to worry about is the ground beef itself.

So I guess about 150˚ internal??

Bear
 

herkysprings

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I dont know about uncooked... but...

Ingredients surrounded by raw meat = 165 internal to be safe!

Technically you could hit around 160-162 and let carry over take you to 165F but that is the food safe temp.
 

Think of a fattie or even a stuffed turkey, you need to do the same thing with those when cooking.

You can try 150F, but please please dont get sick!!!
 
BTW: I forgot to mention, the guts I put in mine (shrooms & swiss)doesn't have to be cooked, so all I have to worry about is the ground beef itself.

So I guess about 150˚ internal??

Bear
 
Last edited:

Bearcarver

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I dont know about uncooked... but...

Ingredients surrounded by raw meat = 165 internal to be safe!

Technically you could hit around 160-162 and let carry over take you to 165F but that is the food safe temp.
 

Think of a fattie or even a stuffed turkey, you need to do the same thing with those when cooking.

You can try 150F, but please please dont get sick!!!
 

 
I think what I'll probably do is smoke the two of them at about 200˚ for 2 hours, to get some good smoke flavor on them. Then I'll put them on my new Weber Grill, and grill all 3 of them just like I always grilled burgers, except longer because of how thick these bad boys are.
 

herkysprings

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That will probably do it.

Dont forget finished Q views :D

 
I think what I'll probably do is smoke the two of them at about 200˚ for 2 hours, to get some good smoke flavor on them. Then I'll put them on my new Weber Grill, and grill all 3 of them just like I always grilled burgers, except longer because of how thick these bad boys are.
 

Bearcarver

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That will probably do it.

Dont forget finished Q views :D

 

 
Sorry, no Qview on this one. Too much of a freakin' pain in the damn butt doing her one burger! Mine were easy--Smoked them for about an hour & a half, bumping up slowly from 85˚ to 200˚ to 235˚.

Took mine to about 140˚ internal. Then I had to start hers from 37˚ on the grill, yet not allow mine to get over done. Royal Pain in My Butt!!!!

Thinking maybe next time, mine in the smoker to 160˚----Her's in the toaster oven to 160˚.

What do you think???

Mimicking ---"I don't want any smoke on mine."    Sheeeesh---Women---Can't live with 'em---Pass me another beer!

Bear
 
 
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bbqnuts

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How about yours in the smoker until done and a peanut butter & jelly sandwich for her?
 

cheezeerider

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How about yours in the smoker until done and a peanut butter & jelly sandwich for her?
LOL. That used to be my wife. She finaly came around. I spent a week with the inlaws last week and now I know where she got her picky-ness from.
 

Bearcarver

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LOL. That used to be my wife. She finaly came around. I spent a week with the inlaws last week and now I know where she got her picky-ness from.
Yup,

She went to Pennridge High school (my school's rival).

The only good taste she has is in men!

Bear
 

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