Smoked Burgers w/ Swiss Cheese Question

Discussion in 'Beef' started by dish, Mar 24, 2014.

  1. dish

    dish Meat Mopper Group Lead

    So I decided to smoke some burgers for the wife and I yesterday.  Smoked em for 2 hrs @ 230*.  I use a mixture of KF Comp and RO Lump.  I had a bag of Mesquite wood chips that I've never tried so I gave them a go this time.  Well I wasn't happy with how the burgers came out.  They were well done which my wife prefers but they had too much smoke flavor.  I usually use apple wood for my smoke flavor so is the mesquite provide a more intense smoke flavor?  Any ideas?
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Mesquite is to strong for burgers IMO.

    I only use 1 chunk of apple or oak.

    Ground meat soaks up smoke like a sponge, it doesn't take much.
     
  3. Yeah that ^^ C Farmer is right mesquite is a very potent smoke - especially if you are used to apple. When I use mesquite I mix it with something else. If you use a lot of apple wood & like it then next time you smoke some burgers give some peach a try - I bet you like them...
     
  4. dish

    dish Meat Mopper Group Lead

    I didn't realize how potent it would be.  In your opinion what would you use mesquite with?  My wife thought they were good.  Maybe she was being generous.  I'm a  big judge on my cooking.  Maybe I'll just stick with apple.  And also maybe only smoke for 1 hr then take it to the grill to finish.  Thanks.

    Brad
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Beef would work good with it.
     
  6. aggie94

    aggie94 Smoking Fanatic

    Mesquite is the best thing to use on fajitas.
     

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