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Unread 07-29-2013, 04:30 PM   #1
gloksrule
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Smoked burgers?

Is this possible? Would they b too dry?

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Unread 07-29-2013, 04:54 PM   #2
jbolty
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I usually just toss some wet hickory chips on the coals and grill like normal.
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Unread 07-29-2013, 05:09 PM   #3
gloksrule
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Quote:
Originally Posted by jbolty
I usually just toss some wet hickory chips on the coals and grill like normal.
But ur still using heat that's prob higher than 250 which is as high as my smoker goes,, right? I'm talking about using a the smoker for the whole process
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Unread 07-29-2013, 05:21 PM   #4
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I think by the time they were cooked in a smoker all the fat would be gone and leaving a dry puck. Aside from the smoke the whole reason for low and slow is to tenderize tough cuts of meat.
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Unread 07-29-2013, 06:45 PM   #5
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I am sure the burgers would be quite dry. But, that's not the end of the world. Give it a shot and for the last 5 minutes put a full pat of butter on each one. Serve when fully melted.
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Unread 07-31-2013, 03:50 PM   #6
gloksrule
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Smoked 80/20 patties at 225 for an hour, came out all gray and were good, I prefer med so I will shorten the time some, also used the fresh preformed patties with just Montreal seasoning so there's lots of room for improvement in the meat and spices ,, maybe even use a sausage/ ground beef combo
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Unread 08-01-2013, 11:43 AM   #7
wilson1010
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Quote:
Originally Posted by gloksrule View Post
Smoked 80/20 patties at 225 for an hour, came out all gray and were good, I prefer med so I will shorten the time some, also used the fresh preformed patties with just Montreal seasoning so there's lots of room for improvement in the meat and spices ,, maybe even use a sausage/ ground beef combo
I think you have a good idea there. Try a 50/50 ground pork, ground beef (30%) and see how it does. Maybe you will have to smoke longer to get the pork temperature up. I assume that you have an electronic probe thermometer for monitoring this.
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Unread 08-01-2013, 06:26 PM   #8
gloksrule
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What if I precooked the sausage about halfway then mixed it in with the beef? I have a wireless probe for the temp also,, I'm also gonna try this with bacon like they do at Slaters 50/50
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Unread 08-01-2013, 07:04 PM   #9
wilson1010
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Originally Posted by gloksrule View Post
What if I precooked the sausage about halfway then mixed it in with the beef? I have a wireless probe for the temp also,, I'm also gonna try this with bacon like they do at Slaters 50/50
You can cook it all the way and mix the sausage and the fat from it with the beef. Be sure to let it cool before you mix the cooked pork.

I used to use barbeque, brisket or pulled pork, chopped to a dice and blended with ground chuck. Makes an interesting burger. Try it.
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Unread 08-05-2013, 09:25 PM   #10
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Well, on the 4th, I had a butt on char-griller offset smoker, which has a hot side and cool side because I haven't gotten around to modifying it to even it out. Around 1:00, people were getting hungry, so on one of my normal checks, I threw some burgers and dogs closer to the hotter side. My wife said they were the best burgers/dogs she'd ever eaten.

It's my set up, and I know the heat was higher then 250* my temp gauge read, because of placement. But yeah, they were good.
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