Smoked Burgers

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arnie

Smoking Fanatic
Original poster
Feb 20, 2010
648
14
West Liberty, Iowa
Ingredients
2 lbs 80/20 hamburger
I buy it in 10 lb tubes at a nearby Fairway store for $1.69/lb and divide it up.
I wanted 80/20 for use in the smoker.
For burgers I cut them ¾ to an inch thick while they’re still in the tube as I divide the 10 lb package up.

I like to sprinkle my burgers with a little Montreal Steak Seasoning



The bottom of the AmeriQue and the top of the smoke box are lined with aluminum foil.
And you just can't do burgers without baked beans
I usually spray the racks with some kind of cooking oil.
I decided to add just a few hickory chips for a light smoke flavor.

The cook temperature is set for 225⁰



An hour and 45 minutes into the smoke the Weber Temp probe says the burgers are 170.
After 2 hours the Weber Temp probe says the burgers are 175 so I had to check on them.
They looked done so I took them out




Hindsight;

I thought the burgers were good nice and juicy with just the right amount of smoke.
The wife on the other hand thought they were a touch too smoky.

I may need to rethink the 80/20 hamburger and maybe go to an 85 or 90% for this.
 
i like the 80 / 20 for the smoker put in some dried onions and worch sauce and a few pieces of bacon on top. WOW
 
Yup we are getting into burger season again - Yahoo!
 
Your burgers look great from here,

It's hard to beat a good smoked burger,

Good job 
2thumbs.gif
 
No such thing Sir Scar, Burgers are a year round food! Great looking burgers Chef.

 
Well I was talking about for those folks in the frozen tundra. We go to the beach year round here and the BBQ is a daily cooking implement
 
 
Great looking burgers...... Same here with the wife. She's picky on smoke flavored food except for the hickory smoke chicken thighs I do all the time.........
 
I still have the 3 pics in Arnie's first post.

The pics are kinda small, but the tiny little burgers look great!

Bear
 
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