Smoked Burgers

[(SIC) BBQ]

I was just thinking and was wondering if anybody has done any hamburgers in smoke. I'm going to do burgers and brats for dinner and was thinking about a nice crust rub with some bacon on top and a slow cook on some patties. What do you think? Has anybody tried it?



Jason
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[Sci]ence + A[r]t = (SIC) BBQ

[mding38926]

No......but now that you have me thinking about it I want to!!!!!
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Dinger

[(SIC) BBQ]

It does sound good. Nice burger smoked and then tosses on the flame at the end.... Yummm


Jason
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[Sci]ence + A[r]t = (SIC) BBQ

[bigabyte]

My kids school carnival last year served somed smoked burgers. I was helping htem set up and got pretty confused when a trailer smoker rolled in. I was like "How the hell do you plan on cooking up BBQ in only 2 hours"? Well, the guy fired it up with a propane starter and used Oak and Hickory logs. Kept it loaded with wood and ran it hot, can't remember the exact temp, but it was "Hot". Tossed frozen burger patties and dogs right onto the cooker racks. They tasted fine. Didn't take on too much smoke flavor, but it was there. I think I prefer mine grilled over searing hot heat though.
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[mding38926]

You know considering I am already going to be doing some brisket on monday.......and the smoker will be on all day........maybe will have to do a burger too.
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Dinger

[sledgehammer03]

Dinger, you must be a Fed. My wife gets Monday off too, I don't think I will be able to convice her to make any Q, or come into work for me though. Enjoy your Canadian Thanksgiving

[(SIC) BBQ]

I'm going to give it a shot tonight, I'll rub them with a nice crust rub of chopped garlic, chopped onion, course grey salt, black peppercorns, and lemon zest then toss a couple strips of bacon on top and cook them indirect at about 250 deg for ??? whenever they are done. After that I will throw them on the direct flame for a minute of two. Sounds good talking about it.


Jason
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[Steve-O]

I've done this with burgers and steaks. I have be "ordered" never to do it again.

The steaks and burgers come out "plumb done". Juicy and smokey, but no red at all.

Steaks and burgers were meant to grill. Charred on the outside and nice and pink (or red) on the inside.

My $.02
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[jimc11]

Burger is one of the meats ment to be grilled....There are issues with getting them to the right temp quickly enough too...I dont know...I wouldnt do it..Cook over wood yes...slow smoke...no.

[(SIC) BBQ]

I'll give it a shot with one of them to see how it turns out. All other beef I like so rare a good vet could bring it back to life, but when it comes to burger i like it done... no red.


Jason
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Backyard Rubs "Rub It With The Best"

[Sci]ence + A[r]t = (SIC) BBQ

[garonafly]

I have done this before and I am going to do it this Saturday. The burgers must be thick and have 70/30 works best for me. I smoke them and then simmer them in sauce. Taste like a million bucks.
Dave

[Doc1680]

I've smoked burgers before and they turned out great. What I do is add a little bit of ground up bacon to my mix. They were definitely done after a couple of hours, but yet still juicy. I like my beef medium, but these were o.k. Great flavor to. With some cheddar. OH YEAH!!!
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Doc

[Alien BBQ]

Smoking burgers will can be done but have a tendency to fall apart. BBQed’ burgers (@350degrees) Work out well and taste great. Set up you grill for indirect heating in the same compartment as your burgers. Cook your burgers for about 2 hours until done and then flip them on to the grate over the fire for searing at about 1 min per side.
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[dholcomb1946]

I think one should sear them over direct flame first to seal the meat, then put on cool side to 'cook'. Burgers are generally small peices of meat. Too much seasoning WILL NOT get lost in the cook. Be careful about over spicing. I think a higher heat - 325 - 350, for a shorter time is better for burgers lest they get overcooked and dry out.

I have a grilling insert for my smoker that allows me to build a flame in the cooking chamber. I start it with hardwood charcoal chunks, then add wood for smoke & flavor. Sear over the flame, shut the lid & smoke/cook indirect on the cool side.

I prefer mine with the jiuces running out on the plate & dripping down the elbows. My wife says "Yuck, look at all that blood running out !" I have explained so many times over the last 40 years that it isn't blood, its the breakdown product of cooking meat. All to no avail. It sure goes against my grain to cook a rib eye juiceless too. Might as well do shoe leather.

[icu8bbq]

I like to smoke my burgers as high above the charcoal as possible (about 1 ft) with some apple chunks thrown on. after they smoke about 20 minutes I crank the charcoal and wood up closer to grilling range and grill 'em. It's the best of both worlds and you'll actually get a smoke ring!
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