SM025 arrived in the middle of the week. Set up was easy. Ran it for 4 hours to season it the first time.
Over the weekend I made some hickory smoked hamburgers. I used 3 lbs of ground chuck. Smoked with 3 oz of hickory at 200 setting (it's hot here in Texas, my thermometer said the temp inside of the smoker was around 230) until burgers were at 130, about 40 minutes, then moved them to my grill to sear and bring them up to around 150. Wow.
I brought a left over burger into to work for lunch today. Heated it up in the microwave and now my office smells wonderful. People were walking by asking me what kind of barbeque sauce I used....
I said, "None. I have what those barbeque sauces are trying to imitate on my burger!"
One happy customer.
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