Does anyone smoke hamburgers in the smokette?
Any recipes, tips, tricks?
thanks,
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Check out Mainleydaves posts & web page. I think he has done burgers a couple of times.
bob
bob
Ground beef can really take up smoke,so go gradual.
We use 80/20 chuck,about an inch thick.
Chill to almost freezing, to help hold together on the racks.
We cook as hot as we can,to around 150�+internal.
We use 80/20 chuck,about an inch thick.
Chill to almost freezing, to help hold together on the racks.
We cook as hot as we can,to around 150�+internal.
Tom -
How long does that take? Do they come out a sort of grey color, darker on the outside?
How long does that take? Do they come out a sort of grey color, darker on the outside?
I don't have notes with me,but I'm guessing about 45 mins at 250�.
60 mins at 225�
Although we eat meats rare, to med rare,we don't focus on that with smoked ground meats.
We find that the low temps in the Cookshack leave even med cooked ground meats very moist.
We put a pan of sliced yellow onions under them and that is a nice compliment to salads,breads,etc.
They don't cook out a lot of grease/moisture.
They won't get that grilled brown,but brushing with a little Kitchen Bouquet,or soy sauce,will help.
The type of wood ,and the amount will ,affect it some.
I am reluctant to use much wood.
The wife is a CBJ and a comp cook and she says they get too smokey to be good.
We crumble chunks of ground beef and smoke them to add to other non smoked meals.
It seems to stand out nicely,without overwhelming.
Hope this helps a little.
60 mins at 225�
Although we eat meats rare, to med rare,we don't focus on that with smoked ground meats.
We find that the low temps in the Cookshack leave even med cooked ground meats very moist.
We put a pan of sliced yellow onions under them and that is a nice compliment to salads,breads,etc.
They don't cook out a lot of grease/moisture.
They won't get that grilled brown,but brushing with a little Kitchen Bouquet,or soy sauce,will help.
The type of wood ,and the amount will ,affect it some.
I am reluctant to use much wood.
The wife is a CBJ and a comp cook and she says they get too smokey to be good.
We crumble chunks of ground beef and smoke them to add to other non smoked meals.
It seems to stand out nicely,without overwhelming.
Hope this helps a little.
Thanks for the replies.
I tried it last night, mixed 80% ground with some minced garlic, oinion and hot peppers. seasoned outside of burgers. Popped them in the preheated 008 on highest temp setting.
I used very little wood, about half and ounce for two burgers, i opened the door once or twice to let the smoke out.
I did some sausages and really oversmoked them so i was trying not to overdo it with the burgers.
They came out great, topped em with bacon and cheddar and some raw onion. cooked them to around 155*. next time i will cook to around 150* and use a little more smoke, and maybe brush with soy as recommended.
thanks!
I tried it last night, mixed 80% ground with some minced garlic, oinion and hot peppers. seasoned outside of burgers. Popped them in the preheated 008 on highest temp setting.
I used very little wood, about half and ounce for two burgers, i opened the door once or twice to let the smoke out.
I did some sausages and really oversmoked them so i was trying not to overdo it with the burgers.
They came out great, topped em with bacon and cheddar and some raw onion. cooked them to around 155*. next time i will cook to around 150* and use a little more smoke, and maybe brush with soy as recommended.
thanks!
Anyone just put some smoke on them (maybe 40-45 minutes), and then finish on the hot grill??
- We do this with NY Strip Steaks. Works great...
zacher
- We do this with NY Strip Steaks. Works great...
zacher
About an hour is probably right. Finishing on a hot grill isn't a bad idea.
I haven't tried Tom's idea of "almost freezing" them, but it sounds interesting.
Easy on the wood.
Enjoy.
I haven't tried Tom's idea of "almost freezing" them, but it sounds interesting.
Easy on the wood.
Enjoy.
I use the Smokette 25.
Don't preheat. Set temp to 280. Use 1 1/2 oz Hickory. Cook burgers(gound chuck from Winn-Dixie)for 40 min. Better than cooking them on my Texas Pitmaster, & have been cooking with stick wood for about 25 years! So easy!
Don't preheat. Set temp to 280. Use 1 1/2 oz Hickory. Cook burgers(gound chuck from Winn-Dixie)for 40 min. Better than cooking them on my Texas Pitmaster, & have been cooking with stick wood for about 25 years! So easy!