smoked burgers

[markbet]

There was a thread a while back on burgers, but the way I saw it, all of them were grilled over a hot fire. Is there a way to fix them in the smoke chamber, and what would be the length of time to leave them in. It might be difficult to get an inside temp on a hamburger, unless it was a super burger and not a whimpy burger.

[jminion]

Unless you are grinding your own burger, it takes way to long to cook.
Not a good technique.
Jim

[badger]

Personally, I think some things are just better grilled. Mmm burger!

[kcquer]

Nothing wrong with searing a nice fat burger on the firebox grill of the 'dera then moving it over to the smokebox side for some sweet blue until its done. Works great with steaks and chops too.

[mrkkti]

I cooked some over the firebox. Had the wood burned down to about two inches of embers, threw the burgers on for about 50 minutes or so--damn good my friend. My 9 year old said they were the best he ever had, and my wife was even plesantly surprised!

[markbet]

I cooked some over the firebox. Had the wood burned down to about two inches of embers, threw the burgers on for about 50 minutes or so--damn good my friend. My 9 year old said they were the best he ever had, and my wife was even plesantly surprised!

Great.....I am doing some drunkin chickens this weekend, afterwords, I will give it a try.......it sounds really good.

[BBQchef33]

i gonna disagree... I do burgers.. 1/3 lbers, defrosted.. Run the box hot, dampers full open. if im in the horizontal I pile the coal bed right up against the wall of the smoke chamber. Then I put the burgers right smack in the hot spot. Takes about 10 minutes on the first side to really sweat, then flip them once and cook to your liking. In the bandera, i do the same gig in the firebox, but remove the waterpan and do the burgers on the bottom shelf. Family loves them like this.. even a medim-well burger comes out pink on the outside.. near whole burger is smoke ring.

[icemn62]

I now know what to try next.

[Dr.Chicken]

I tend to agree with Jim Minion. I don't have the time to grind my own burger, so I'd sure be hesitant about letting burgers "slow cook" for 30 to 40 minutes. I do at different times, grill the burgers and then put them in the vertical of the Bandera to keep them warm. But 30 to 40 minutes would be streching it! :lol:

[BBQchef33]

why 30-40 minutes.?? I use the 1/3 lb burgers from costco. Defrost them in the nuke and keep in mind it also warms the meat which may also reduce the times. if ya do them in the hot spots of the chambers the temps are upwards of 300 degrees there.. maybe close to 400. Its indirect high heat. ya still get the smoke flavor, the meat gets pink form the smoke, and a defrosted burger is no more than 15-20 minutes.... just long enuf to set the table and get the iced tea.

damn.. now im hungry.

[Mark]

Try smoked meat loaf some time.

[parrothead]

Try smoked meat loaf some time.

Meatloaf fatties. Sounds excellent!

[willkat98]

Welcome Dr. Chicken!!

Post a "Who I am" dealie in Cattle Call!!

[kcquer]

Didn't someone smoke the big beef fatty and slice it up for burgers? I think they said it was pretty tasty.

[willkat98]

Didn't someone smoke the big beef fatty and slice it up for burgers? I think they said it was pretty tasty.

I did, and it was.

One of those 2# ground beef logs.

wrapped in bacon, of course :)