Trying smoked burgers again tomorrow

[whistlepig]

I've smoked these a couple of times in the past but had no good method to do it. The flavor was great but they came out so dry that I really didn't care for them. However, dryness and all, the wife loved those that I have made in the past. So I am going to try again tomorrow with a different method:

MES30 @ 250 degrees
Smoke to an internal temp of 155-160 degrees.
Probably cherry chips.

Smoking doesn't seem the best way for juicy burgers but the smoke flavor makes me (us) want to try again.

Nothing to lose here. My wife seems to be willing to eat any burger that comes out of a smoker.

 

[smokerjim]

what kind of burger do you use, I think the best is 80/20, if you get it to lean they tend to dry out.

 

[whistlepig]

I have been trying 80/20 ground chuck.

 

[6GRILLZNTN]

80/20 Smashburgurgers!

 

[fivetricks]

Perhaps try cold smoking them, then cooking at a very high temp in a non contact/indirect method.

 

[Sowsage]

I'm with fivetricks cold smoke first if your able to. Then on to the grill like you normally would. Ive done this with several different things with good success.

 

[smokerjim]

you could try spritzing them with some water once or twice during the smoke.

 

[gary s]

What I usually do for Burgers is fire up my grill (most of the time my Gas Grill) Mine is indirect and has a pan above the burners, I'll throw a few pieces of whatever smoking wood I have on hand, let them start smoking and put on my burgers, Nice Smoky Flavor and as juicy as you like em.

Gary