Smoking Question

10-7 · Apr 29, 2014

I have only smoked a few pork loins and 1 pork shoulder. My question is how to make smoked hamburgers. I can cook a lot of things and have created a lot of my own dishes but have not smoked a lot of stuff. Ok on with it,how long do you smoke the burgers for and what ratio of fat to meat in the beef ? I like my burgers medium to medium well but juicy please help !

Ken (10-7)

chunkylatinlover · Apr 29, 2014

Hamburgers are so thin they taste better if you do a reverse sear after a short smoke. I have smoked burgers at 225 for 15-20 minutes then seared them taste. (medium-medium rare) They came out smoky but not dry

Ron_L · Apr 29, 2014

Smoked burgers probably aren't going to be juicy since the longer cook time will render the fat out of them. I would use 80/20 ground beef and either grill or do a reverse sear as chunkylatinlover describes.

Bludawg · Apr 29, 2014

I cook pit burgers every time I fire Behula. I go with 80/20 I mix my burgers with Wooster &Uncle Chris's gourmet steak seasoning and freeze them over night.I put them on frozen, they take about 35-40 min. Yellar mustard onion & pickles is a nice finish.

Enrico Brandizzi · Apr 29, 2014

Great tips & triks from All! But I lost something bigger..... 80/20 what????

Bludawg · Apr 29, 2014

Enrico said:
Great tips & triks from All! But I lost something bigger..... 80/20 what????

Grind beef 80% lean Chuck prefered

flyingbassman5 · Apr 29, 2014

Enrico said:
Great tips & triks from All! But I lost something bigger..... 80/20 what????

80/20 is the lean to fat ratio for ground beef here in the states.

To the OP, go with 80/20 beef and cook them indirect on the grill with some wood chunks of your choice for 30 minutes, then sear over direct until your preferred done-ness

Enrico Brandizzi · Apr 29, 2014

I believe it meant beef 80% + pork 20% !!!
Have I invented something new?

Bludawg · Apr 30, 2014

Enrico said:
I believe it meant beef 80% + pork 20% !!!
Have I invented something new?

Sorry to stomp on your Salomi but I came up with Bork a few years ago:thumb:

SpartaChris · Apr 30, 2014

I made smoked, stuffed, bacon wrapped burgers for memorial weekend last year. I took two 1/4" patties and sandwiched them together with some cheese, sauteed onions, mushrooms and peppers in between. I then hit these with my rub, wrapped them in bacon and sent them to the smoker. When they got to about 155 internal, I went out and slapped them with some sauce, to give it a chance to carmelize. The end result is the bit of goodness you see here:

I even smoked a little patty for the dog. :-D

These were by far some of the best burgers I've ever made. I'll definitely do it again!

hobby_smoking · Apr 30, 2014

Smoke them for about 30 min at 225 and finish on the gas grill.

Smoking Question

10-7

Found some matches.

chunkylatinlover

Knows what a fatty is.

Ron_L

Administrator

Bludawg

somebody shut me the fark up.

Enrico Brandizzi

Babbling Farker

Bludawg

somebody shut me the fark up.

flyingbassman5

is one Smokin' Farker

Enrico Brandizzi

Babbling Farker

Bludawg

somebody shut me the fark up.

SpartaChris

Knows what a fatty is.

hobby_smoking

MemberGot rid of the matchlight.

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