 03rangerxlt
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Posted: 8/19/2012 5:57:28 PM
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So sometime in the past six months, I started eating the smoked cheeseburgers at JD's BBQ in Woodstock. I think the first thing I want to try doing on this thing is a smoked burger. Does anybody here have a good recipe? Please share! |
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treedawg
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Posted: 8/19/2012 6:23:06 PM
[Last Edit: 8/19/2012 6:25:10 PM by treedawg]
A decent seasoning salt should do the trick....
I use Legg's Old Plantation Seasoning Salt on everything I smoke or BBQ. In my experience the wood/smoke are going to impart more flavor than all the seasoning in the world when you are smoking. td  |
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mattellis2
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Posted: 8/19/2012 6:41:34 PM
needs more bacon wrapped fillet!
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Posted: 8/19/2012 7:11:37 PM
Beef.
Period. Salt is way overused in cooking today. |
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treedawg
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Posted: 8/19/2012 8:02:14 PM
[Last Edit: 8/19/2012 8:07:23 PM by treedawg]
Originally Posted By mattellis2:
needs more bacon wrapped fillet!
I will load the smoker down with enough bacon wrapped fillets to feed the whole trailer park as soon as my EBT card arrives. Until then my guests will have to make do with chicken quarters, pork steaks and sausage on the smoker 
td |
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DaveS
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Posted: 8/19/2012 8:16:55 PM
Wash it/Rinse it
Season it with a good/inexpensive lump like Royal Oak. Don't take it above 250F. Then go to town by reading how the other guys do it. Not a bad place to start: http://www.smoking-meat.com |
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MedicOC
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Posted: 8/20/2012 11:12:32 AM
If you like a smoked burger, then I highly suggest smoking a meatloaf.
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Posted: 8/20/2012 11:14:20 AM
Originally Posted By MedicOC: If you like a smoked burger, then I highly suggest smoking a meatloaf. I have tried burgers and meatloaf. While tasty, I couldn't get them to hold together. I might need to up the temp into the BBQ range. |
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Posted: 8/20/2012 11:35:16 AM
Originally Posted By cpl0313:
Originally Posted By MedicOC:
If you like a smoked burger, then I highly suggest smoking a meatloaf. I have tried burgers and meatloaf. While tasty, I couldn't get them to hold together. I might need to up the temp into the BBQ range. Smoking and cooking can be two separate ops. I would smoke at low heat for 15 min then transfer to a grill or remove, heat up, and cook at high heat. |
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MedicOC
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Posted: 8/20/2012 11:52:14 AM
Originally Posted By robpiat: I like to smoke a touch longer, but thats the general idea. Smoke it long enough to add flavor, then raise the temperature.Originally Posted By cpl0313: Originally Posted By MedicOC: If you like a smoked burger, then I highly suggest smoking a meatloaf. I have tried burgers and meatloaf. While tasty, I couldn't get them to hold together. I might need to up the temp into the BBQ range. Smoking and cooking can be two separate ops. I would smoke at low heat for 15 min then transfer to a grill or remove, heat up, and cook at high heat. |
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Posted: 8/20/2012 11:53:12 AM
Originally Posted By MedicOC:
Originally Posted By robpiat:
I like to smoke a touch longer, but thats the general idea. Smoke it long enough to add flavor, then raise the temperature.
Originally Posted By cpl0313:
Originally Posted By MedicOC:
If you like a smoked burger, then I highly suggest smoking a meatloaf. I have tried burgers and meatloaf. While tasty, I couldn't get them to hold together. I might need to up the temp into the BBQ range. Smoking and cooking can be two separate ops. I would smoke at low heat for 15 min then transfer to a grill or remove, heat up, and cook at high heat. Its been my experience that ground beef gets very smoky, very quick. I do hours for pork, brisket etc. |
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03rangerxlt
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Posted: 8/20/2012 1:20:13 PM
I've checked out a couple of recipes, and I think I've decided to work out my own. I will use very little by the way of flavoring to let the wood smoke do its work. The thing I've seen common in the recipes though is a binder, usually egg, to keep the meat from falling apart. What say the smoker here about that?
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03rangerxlt
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Posted: 8/20/2012 1:48:56 PM
Originally Posted By DaveS:
Wash it/Rinse it Season it with a good/inexpensive lump like Royal Oak. Don't take it above 250F. Then go to town by reading how the other guys do it. Not a bad place to start: http://www.smoking-meat.com checked it out and joined the forum. thanks! |
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Posted: 8/20/2012 5:21:08 PM
I have a smoker like that. I'm not advanced enough to move to a bigger one yet. Some advice though. Move the legs to the outside, and sit the charcoal pan on bricks. This way, when you need to add more coals or wood, you can just lift the whole grill and won't have to worry about all of the smoke and heat coming out. Its a PITA to add through that little door. Also, drill some holes in the charcoal pan to add ventilation to the coals. If you ever notice when it cools down in the spring, sometimes its hard to keep a temperature, so wrap the lower half in foil.
You'll figure this stuff out as you go along. |
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