Smoked Hamburgers - Best Method

[JpsBBQ]

Now I feel like I have no idea....?!

Naw, I assume you’re probably right. I just don’t pay much attention to the time of things except for ribs, brisket, and butts. Even then it’s all a calculus problem. Lots of variables don’t ya know.

 

[MrPhilGrillTX]

[...] Even then it’s all a calculus problem. Lots of variables don’t ya know.

Love this line! May have to steal it.

 

[bbqking]

I just didn’t use high heat. To get that sear. I also didn’t flip mine. So mine where almost like meatloaf patties. They still turned out good. The kids where like “ Dad!” Do burgers like that every time. So I think it was a success.

 

[JpsBBQ]

I just didn’t use high heat. To get that sear. I also didn’t flip mine. So mine where almost like meatloaf patties. They still turned out good. The kids where like “ Dad!” Do burgers like that every time. So I think it was a success.

Flipping isn’t mandatory by any means. You usually get a nice wood fired kiss on top of the patties with this method.

 

[Old Man Grills]

350-400 hot and fast, several flips but I do keep the lid down where possible.

 

[vckiter]

I did burgers twice now. My daughter doesn't like the smokey taste of a burger so to minimize it I guess i used a "medium" heat at 300. When they look ready (some blood coming out, about 30 min for a 1/3lb patty) I'll remove and immediately sear on a gas grill at 500 for about 90 sec a side. I put cheese on after removing. It will usually melt from the heat. Be aware if you've never slow smoked a burger they are red (225F) so that might throw you if doing it by looks. Probe them to 120 and sear or leave them to 130-135 if no sear.