Hello everyone,
I'm an experienced griller, but a novice smoker. I've grilled on a menagerie of types, the old, iconic round weber charcoal grill, a couple of different gas grills over the years, etc. However, I always preferred, and find myself back with charcoal. I recently picked up a Char-Broil American Gourmet Charcoal 840 grill, and companion Char-Broil American Gourmet Table Top Grill converted to an offset smoker. Here is a pic of the freshly assembled grill on its maiden smoking endeavor.
My first smoking was yesterday, as a mother's day dinner for my wife, I smoked some hamburgers. Ground beef, with diced onions, blue cheese crumbles, and mixed in a couple eggs to keep them from falling apart. A trick I learned over the years when making veggie filled burgers. I then topped them off with a couple slices of sharp cheddar cheese, warmed till melted. I smoked them for 2hrs using Applewood @ 200F, followed by a quick sear over charcoal, and dusted with creole. It was simple, yet packed a wallop of flavor. I'm already looking forward to smoking more and trying different types and combinations of wood. I sort of feel like Alice, peering down the rabbit hole, wondering just how far it goes. I'm excited and I can't wait to full on tumble down said rabbit hole.
Here are the burgers just as they finished smoking, before the quick sear. Sadly, I messed up after picture when all was said and done.
Though I feel I may have just opened pandora's box, I look forward to learning all I can about smoking and perfecting my techniques.
I'm an experienced griller, but a novice smoker. I've grilled on a menagerie of types, the old, iconic round weber charcoal grill, a couple of different gas grills over the years, etc. However, I always preferred, and find myself back with charcoal. I recently picked up a Char-Broil American Gourmet Charcoal 840 grill, and companion Char-Broil American Gourmet Table Top Grill converted to an offset smoker. Here is a pic of the freshly assembled grill on its maiden smoking endeavor.
My first smoking was yesterday, as a mother's day dinner for my wife, I smoked some hamburgers. Ground beef, with diced onions, blue cheese crumbles, and mixed in a couple eggs to keep them from falling apart. A trick I learned over the years when making veggie filled burgers. I then topped them off with a couple slices of sharp cheddar cheese, warmed till melted. I smoked them for 2hrs using Applewood @ 200F, followed by a quick sear over charcoal, and dusted with creole. It was simple, yet packed a wallop of flavor. I'm already looking forward to smoking more and trying different types and combinations of wood. I sort of feel like Alice, peering down the rabbit hole, wondering just how far it goes. I'm excited and I can't wait to full on tumble down said rabbit hole.
Here are the burgers just as they finished smoking, before the quick sear. Sadly, I messed up after picture when all was said and done.
Though I feel I may have just opened pandora's box, I look forward to learning all I can about smoking and perfecting my techniques.
