Smoking hamburgers


 
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Russ

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I've had four 6lb pork butts on the WSM since noon. I decided to throw four thick hamburger patties on after the butts shrunk enough to make room for them. I've never smoked hamburgers. How long will they need? The vent temp is around 235. They're probably about 3/4" thick. Probably about 1/3lb patties.
Thanks
 
Well I ended up taking them off after about 2 hours and 15 minutes. They had a nice smoke ring. They appeared to be completely done, and tasted pretty good except for a slight 'fishy' aftertaste. Not sure where that came from. They're edible though.
 
I've smoked hamburgers by themselves before and thought they came out great. I used a small amount of charcoal (half a chimney) and no water in the pan. The temp was around 300? at the dome and I cooked them about an hour. It's been awhile since I've done that, thanks for reminding me.
 
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