Smoking Hamburger

Well,ground meat soaks up smoke real fast.

I think you probably need about 135� to start smoking.

You could chill the burgers real well,to the point of the outside being a little frozen.

You could get the smoke rolling,before you put the burgers in the cooker.

Cook at 225� until they are about 120� internal,cover tightly with plastic,and chill well.[Freezer is fast]

I always worry about partially cooking ground meat and then allowing to set.

Transport them cold and finish on the grill,if that is what you wish to do.

The other approach would be cook them to 145� in the smoker,chill them,nuke them when you get there.

Hope this helps a little.

I was thinking of doing some burgers. All the reading quotes the Fed. on cooking to well done. No one at my house likes well done. What is the temp for med. 145*??? How long does it take to get there? Should I finish on the grill or let my CS do the work?
David

We cook 1/3 lb chuck patties.

We place a chilled pat of butter in the center of each and then pop in the freezer,until the outside hardens a little.

Smoke at 225�-250� for 45-50 mins.

Inside should be less than 150� and juicey.

We cook up a bunch,between larger products,plastic bag them and have them in the refrig all week.

We don't bother with the grill.

We either nuke them,or run under the broiler for a min.

Hope this helps a little.

I got some good info from this link on the forum on smoking burgers. Give it a read.

I smoked burgers the other day, they were so good I'll probably never grill them again!

We mix ours like this
1 lb hamburger
1 lb hot pork sausage
handful chopped onions
handful chopped walnuts
handful chopped mushrooms

I smoked them at 150 degrees for 4 hours.

I was considering this too. I was also going to add some ground up hickory smoked bacon to my hamburger meat, maybe even some sasuage too!!

Then smoke them at 250* until done!!!! Sounds good Huh?

dan

My only concern with CJ's method is the time the meat sits in the danger zone (40 to 140) will be hours. If the smoker is set for 150, I highly doubt that the hamburger will ever get above 140.

Just a caution to anyone.

quote:

Originally posted by just89148:
[qb] I wanted to do a light smoke to hamburgers for flavor and then cook them on the BBQ. Should I try to cold smoke the meat? If so what temp and how long. Or should I just cook at 125 for 45 minutes? (I'm not sure if the wood would even burn at that low of temp) The reason I want to cook them on the BBQ is that I am bringing the meat over to my Dad's house and I have the smoker at mine and I don't want to have to haul the smoker over there. Any suggestions?

Thanks [/qb]

Ya could always add some liquid smoke when mixing the burgers...... ( runs away and hides ).... LOL

first it was foil...
then Smoke Rings.

Now Bo brings up Liquid Smoke.

Where's the thread about boiling ribs?

I go away for a few days and look what happens.

Hey Smokin, next thing it will be a endorsement for McRib...ha ha

Preston D

quote:

Originally posted by SmokinOkie:
[qb] first it was foil...
then Smoke Rings.

Now Bo brings up Liquid Smoke.

Where's the thread about boiling ribs?

I go away for a few days and look what happens. [/qb]

Yeah, but I was "kidding"...

What is the safe temperature zone? We eat our meat rare anyway, so I guess we're always in danger . I guess I should raise the temp a bit at the end to finish?

Danger Zone has been talked about before, CJ.

Give this link a try and scroll down about 2/3 of the way through it. Or you might try a search on "danger zone." Lot's of info.


http://forum.cookshack.com/cgi-bin/ultimatebb.cgi?ubb=g...f=15;t=001500#000000

Smoked 25 burgers the other night. Mixed the meat with ketchup and pepper. Smoked at 225* for 1:15 - to internal temp of 160. We like them on the well done side, but these were juicy, not dried out.