Food Smokers and Smoking Tips/Tricks/Techniques

Traeger website is really cool with a lot of recipes that are eas

I was under the assumption that he would defrost before smoking..

 

I came across that a while ago when I was first looking into this. I'll get them thawing in the sink while I get the smoker going.

 

They're at 125 after 30 minutes.

Got the weeds in the yard sprayed while I'm waiting.

 

Cranked the heat up, flipped them and tossed some cheese on.



It's definitely redder than grilled but I'm not tasting an overly noticeable difference from grilled. A lot less shrinkage because of the lower cooking temperature.

 

Definitely can do. I have done them numerous times because also lazy and cheap frozen burger patties. I usually go a little hotter for a shorter period, about 250-275 for 45 mins to an hour. This for the Wally World frozen angus patties.

 

I dont smoke my burgers. 500 degrees done in 10-12 minutes. flip once. cant screw them up on a Traeger

 

Smoked whiskey chuck burgers. It came up one day on Youtube when I was watching people smarter than me...

 

burgers are usually a game time decision in our family so have no time to smoke. I get pretty much all my meat from WholeFoods

 

Smoked and Reverse Seared Tomahawk with homemade Smoked Butter!

 

Reverse Sear is the way too GO!!! looking good!

 

Burgers should be cooked hot and fast, as God intended it.

 

We'll have to agree to disagree on that! Smoked burgers are amazing!

 

Smoked whiskey chuck burgers was one of the first things I ever smoked, and they were amazing. I had a period where I wanted to cook everything the BBQ Pit Boys did on Youtube.

 

I love em too. Also like the beat of both worlds. I typically smoke mine for about 30 minutes then run up the heat and grill them off.

 

I’ve been cooking my burgers in a cast iron skillet after cooking bacon in it. I also cover the skillet with a pot lid to keep the heat/moisture in.

Then after the bacon and burgers are done I’ll cook onions in the bacon/beef grease.

Then make a bacon, avocado, sautéed onion, burger with lettuce and tomato.

Definitely a heart attack but so so good.

I have yet to smoke a burger but I feel like it might dry them out by the time you’d get any noticeable smoke flavor. Or you have to smoke it so hard that you get that weird astringent smoke flavor.

 

sounds sooo good!!!

 

You definitely can dry them if you aren’t careful. I smoke mine at about 165 degrees for no more than 30 minutes. Then I grill them off on a grill that is at least 375 degrees. So that way they don’t dry out. The smoke flavor is not overwhelming, but there is a hint of it in the background.

 

I've seen so many over done smoked burgers it wasn't something I was interested in enduring... however, I gave them a whirl after smoking several steaks and then reverse searing them.

I have a Meater Plus and slide it in from the side to the center. Commercial ground beef need to be 160F IT so its not going to be a bloody mess like some people want there burgers.

Even a pellet smoker adds enough smoke flavor and the color.. well the red color of smoked beef is amazing AF!

These burgers were stuffed with cheese so the sideways thermometer wasn't optimal.. but I have the timing down on them now. Showing these for the color.



These are different burgers that I precooked and chopped some bacon, shallots and garlic and mixed with the burgers before smoking. This shows the Meater Plus in the side.



The same burgers as above with some Chipotle Cheddar Cheese melted on top.



I've found that smoking them at 275F takes about 75 to 90 minutes.

 

I’ll take either way. Haven’t met a burger I didn’t like.