Can You Smoke Hamburgers?

The way I make my hamburgers is I'll let them set non-direct for approx. 10min to absorb some of the smoke flavor and then I'll put them directly over the fire for a nice crust, on the time factor depends on you how you like it cooked well or med. or rare and that'll be on all the list of meat you have, now all my Qing is done with wood logs and charcole, never messed with electric.

quote:

Originally posted by Canadian Dad:
I live in an apartment in Canada (near Toronto). Have lived in a house for last 25 years with gas BBQs. Landlord does not permit gas BBQs. Looking to get an electric BBQ or smoker. Actually, I had never thought of smokers except that I stumbled upon a forum (Chow) on which everyone was raving about Cookhouse Smokers for use in an apartment.

I like the following foods from a BBQ:
1. Hamburgers (I love hamburgers used to eat them 2x per week, before the apartment)
2. Ribs (I love ribs almost as much as hamburgers, and my kids love them too)
3. Souvlaki (pork and chicken)
4. Steaks (rib eye, filet, strip loin, porter house)
5. Beef kebobs
6. Sausage
7. Roasted leg of lamb

My first question is which of those can I cook on a smoker?

My second question is what would be the approximate cooking times?

Ciaran

1. yes -I love smoked burgers, use a high fat meat 80/20 or grind a rib eye
2. by all means, baby back to beef, its all good
3. Pork, of course, and chicken, just not sure of this dish
4.I prefer to grill my steaks, but they can be smoked, especially prime rib
5.I will defer this to other. I would not, typically the meat is lean and meant for grillin, but yo can smoke just about anything
6.Oh yea, baby, make your own and look out
7.Never done this, but if you get up to 300-350 its roastin with smoke, therefore I say yes
You left out , brisket, Porkupull, whole chicks, or how about Road Kill

Leg of lamb is very good. Put fresh rosemary in the smoke box instead of wood and coat the roast with olive oil and roasted garlic. Also check out this site: http://www.lamaine.com/bbq/

Maybe a bit of clarification here...Cookshack Smokers (the electric ones) would be great for an apartment 'balcony, or patio', but not 'in' an apartment. They smoke...a lot.

Also, don't get confused, Cookshacks are not a high heat grill, like you would normally use for steaks, burgers, kebabs, souvlaki. The Cookshacks benefits are that they can provide long, low heat, slow cooks with the addition of smoke.

Check archives and you will see that 'somebody' has cooked almost everything in a Cookshack, and some have raved about how good that something is (burgers come to mind), but it is outside the realm of 'usual' cooking styles for, say a steak that benefits from a hot sear. Hope this helps a bit.

p.s. years ago my wife and I lived in an apartment with no balcony or patio and had a small electric grill that would do a couple steaks or a few pork chops just great. Don't know if they still make them or not. But look into a Cookshack, too and you'll see why most everybody on this forum is so excited by them.

Hi Can Dad.Used to live in willowdale myself,now in Alberta.Ribs reign supreme in this house,and i have a cookshack model 55.That model might be overkill for an apartment but they have smaller models which would be perfect.For the ribs, try this ;
2 full racks pork back ribs
Rub generously with cookshack rib rub(the best in my opinion)
Let rest for 24 hrs in fridge.
Rub once more lightly
Set smoker @ 150 deg.
use apple or cherry wood(soaked for 1 hr)
cook for 2-3 hrs.
Once meat is cooked start mopping every half hour,for about another two hrs,using cookshack bbq sauce.
Let me know how it goes.From one Canadian to another,"Good Eaten,Eh".
Duke.

Most folks with a Smokette or 50 series cook ribs at 225* for 4-5 hours before opening the door to check doneness. Mopping is to compensate for moisture loss. No moisture loss in these type CookShacks.