Smoked Burgers Question

Discussion in 'Beef' started by boomersooner275, Apr 8, 2010.

  1. I smoked some burgers tonight. THis was the second meat I have smoked on my smoker. I just used salt and pepper, and hickory for the wood. They were good, but the hickory was a bit strong for the kids. Anyone have a better suggestion for the quick burger smoke? I am having a blast, and already have pork, chicken, and ribs ready for this weekend. Do I need to join some sort of smoking anonymous group lol?
     
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Next time, try some pecan or even some fruit woods such as cherry. Maybe just smoke for 30 minutes and finish on the grill. Just a couple of ideas.
     
  3. Thanks for the info. I will try that next time. I did start to do like an apple at first but then went with the hickory. Thanks again!
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    If the burgers are all that your smoking you could try smoking them at a higher temp that way they don't have as long to take in the smoke
     
  5. morkdach

    morkdach Master of the Pit OTBS Member

  6. scmelik

    scmelik Smoke Blower

    I have found for my personal palet that hickory alone is to strong of a smoke....i like to use hickory in a 2:1 ratio with a lighter wood like apple, cherry, pecan or plum.
     
  7. Such good advice on here. I am so glad I found this site!
     
  8. caveman

    caveman Master of the Pit SMF Premier Member

    This place is the cause & the cure. Don't worry. You are in the right spot. [​IMG]
     
  9. scmelik

    scmelik Smoke Blower

    no doubt, I started out enjoying smoking now that I found this place I am beyond addicted, but at least I can go to meetings everyday to get my fix when I come here
     
  10. triplebq

    triplebq Smoking Fanatic

    Tx
    What he said . Get the burgers closer to the heat source .. more core charcoal less wood ...

    Buddy
     
  11. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    I use indirect heat on a weber kettle grill. I only use 1 or 2 small pieces of hickory and that is all. I lite charcoal with about a half of a chimney starter. I have a thread on here about smoked hamburgers, check it out.

    RP
     
  12. I just grill the burgers as usual but throw in some hickory chips and it turns out great.
     

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