Joined:
Mar 2026
Posts:
66
EE: 100% (1)
OH, USA
Posted: 4/13/2026 12:35:59 AM EDT
[Last Edit: Ohio_Man][Edited]
|
I don’t get all the hype. Tried 1/4LB burgers. Tried 1/3LB burgers. Tried 1/2LB… even tried smoked 1/2LB “Juicy-Lucy’s”. I usually set the temp at 180-200F and it takes 1-2 hours to get up to 135-145F depending on patty size. Deep red color / smoke ring. Good smoke flavor. I just can’t get past a direct flame cooked burger (dripping all that fat & juice into the coals for more flavor and char) just tastes way way better. I’m not saying they’re bad - I did some 1/4LB today. They tasted fine. But there’s about 2-3 ways I’d rather cook up a burger than smoking it. |
Joined:
Jan 2023
Posts:
2812
EE: 0% (0)
OK, USA
|
Yeah, I w9uldnt smoke them in the conventional manner. If you want some smoke, throw a couple hickory chunks on your charcoal (assuming you aren't using lump) and it'll bring some smoke while allowing you to cook conventionally. |
"History teaches us that men and nations behave wisely once they have exhausted all other alternatives."-Abba Eban
"I like it both ways, but still mainly mouth it" -gonzo_beyondo
"I like it both ways, but still mainly mouth it" -gonzo_beyondo
|
You may be over-smoking them. When I do it, I only take them up to maybe 100-105 IT before I pour on the heat and grill them. It's more of a reverse sear. I assume you are not using frozen or cryovac'd meat? Neither will really take much smoke. The ground meat needs to be ground at the store or by you at home for it to take much smoke. May also help to use oak instead of stronger woods like what you would grill over - mesquite in my case. |
