Just finished smokin some 1/3 pound frozen vidalia burgers.Man was that good eats.Very tender and juicy.Bought the burgers at Wally World and they were frozen.The pkg name was vidalia onion bro.s burgers.And they were packaged 6 1/3 pound patties to a box.Made with 18%vidalia onions.I put them in my ST and set the temp at 225 using the top 2 racks,and 11/2 oz red oak and 1 oz pecan and closed the door.Let them smoke for about 1 hour and 45 minutes.They were perfectly done with a bark color(dark) on top and almost that way on the bottom.Cut into one to be sure and it was well done all the way through.No sign of red meat inside.Try them,yall will love them!!Enjoy!!

sounds good, never tried burgers but always wanted to! How much did the box of burgers cost?

I think it was $6.52 plus tax at Walmart Super Center.They were worth ir.But still gonna try grond chuck from the meat market with finely grated vidalias mixed in and see what happens using fresh meat instead of frozen patties.If you try it before me write back and let me know how it turned out.Remember,I used red oak and small amount of pecan for smoke.It was VERY tasty.I was scared of using too much hickory and ruining my smoke.Pecan always takes away from harsh smoke in my experience.

Billyq - Did you toss em in the ST frozen or thawed? I've heard of doing it both ways.

Do you think finishing them on the grill would have made improved them or made them any better?

Thanks!

I put them in the ST frozen.Also,when I came in I tried a finishing cook on the stove top and all it did was toughen the meat.I only did one burger this way and ate the others just fine.The others with just the smoke were juicy and delicious.The finished one was tough and dryer by far.

Also,on a different note,just finished making some beef jerky and got it going in the dehydrater.I use the American Harvest model and their seasonings plus some of my own.Made up 5 pounds of ground chuck and turned out about 120 good size strips.Hoping it will be done around 8 tonite.

Jerky made with ground chuck, huh?

Yes,using American Harvest dehydrater and their spices and cure.It is more tasty than using London Broil slices in my book.But ya have to add additional spices&seasonings to make it your OWN blend of flavor.They have a jerky shooter device which resembles a caulking gun that shoots out flat strips or another tip that makes the "slim jim" tubes.BOTH are very great tasting using those products of theirs.Try it and ya might fall in love with it!!Enjoy

I made burgers in my CS on Saturday night. Took 1.5 lb. fresh ground chuck - added half a diced Vidalia onion and a can of mild chopped green chillies . Made four burgers - applied brisket rub and smoked for one hour and ten minutes at 225 with hickory wood. Great taste but slightly overdone for my taste (wife like medium to well so she was thrilled) Served with the usual condiments and thoroughly enjoyed dinner. Next time, I will shorten the cook by ten minutes.

I love burgers in the cs. My time rule which has always gotten my 1/3 to 1/2 lb burgers done is 55 minutes at 225.