smoking hamburger?


 
N

Noah.Huffmaster

TVWBB Member
Having a small cookout tomorrow. Nothing to big, just some burgers and dogs. I'm going to have the smoker running for a chicken and some ABTs. I was thinking about throwing the burgers on to smoke, but was worried about them possibly drying out. Anyone have any experience with smoking burgers?
 
it's like a meatloaf burger.........no problem with it drying out, and it can be dang good............just another variation that I encourage you to try :)
 
Clint said:
it's like a meatloaf burger.........no problem with it drying out, and it can be dang good............just another variation that I encourage you to try :)
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Have not thought about meatloaf. That is something I will be trying very soon. Thanks for the suggestion.
 
I've added a few chunks of wood when grilling burgers on a kettle (searing then setting to the indirect side with the lid on) and they came out juicy and smokey. But that was a fairly quick cook. I haven't done it in a WSM.
 
Oh yeah! Some of my best burgers were done on the WSM. Top rack with an empty foiled pan, let the smoker run 300ish.
I take mine to a IT of 155 and let them rest ( close the vents and add the cheese). A tip I read here is Cherry is excellent on Meat-loaf, so I add a small chunk when doing burgers.:wsm:

Tim
 
Alan, I have seen this reverse sear mentioned a couple of times since I joined the forum but I have yet to see the process explained. Do you or anyone else want to do some noob teaching? I would appreciate the lesson.
 
Noah,a reverse sear is when you cook the food indirect until almost done,then put it over direct heat to sear and finish. HTH
 
I have thought about doing this and tried it earlier on this week, but got too impatient waiting for the burgers to cook, and fired up the Compact instead and finished them off in there!!!! I like a good sear on the outside of my burgers (not burnt though!).
 
Burgers are good as is meat loaf on the WSM. If you have anyone that isn't to partial to the smoke taste I have found in my opinion that ground beef seems to soak up more of the smoke flavor. My wife thinks its over powering, I like it. Putting meat loaf on the smoker is my favorite way to prepare it.
 
Smoked burgers were a hit. Cooked about an hour at 250. Had them sitting under a rack of ABT s. Little bacon grease makes everything better.
 
HH meatloaf with a little smoke is great. The fat really soaks up the smoke so be frugal. I use a pureed red pepper sauce on top that get's pretty smoky as well.

I also do a turkey meatloaf and add my own fat (pork). It has a nice texture and you can flavor it any way you want.
 
Tony, not this go around. The masses were restless by the time everything came off.

James, I put them on at the end of the cook after WY chicken was as a way to get the most out of my coals. I think the wood was probably gone by then so I was just smoking charcoal. I was surprised how much smoke the hamburgers absorbed. They took the flavor really well.
 
Matt Gard said:
Burgers are good as is meat loaf on the WSM. If you have anyone that isn't to partial to the smoke taste I have found in my opinion that ground beef seems to soak up more of the smoke flavor. My wife thinks its over powering, I like it. Putting meat loaf on the smoker is my favorite way to prepare it.
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I reverse seared some ribeyes a few weekends ago and man that steak absorbed the smoke. I am with your wife it was a little overpowering for my tastes! I used pecan wood. Next time and going to use a more mild wood and maybe just one small chunk compared to 3!
 
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