Author Topic: Smoked burgers  (Read 202 times)

Porkchop

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Smoked burgers
« on: September 11, 2023, 12:37:09 PM »
Iíve been smoking my burgers lately then searing on the grill, come out great if you havenít tried it yet. Iíve typically done 3-6 of them in my 3DW but opened my mouth and volunteered to do them for a club event next month. Looks like I will be doing about 50 of them now. Typically it takes about an hour to get them up to 130į before searing them on a Blackstone, with 50 of them will I have to account for extra time for the additional mass? Will all the dripping fat be an issue to the burgers on the lower racks or firebox? Iím still new with this and havenít had this much meat in it yet.

old sarge

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Re: Smoked burgers
« Reply #1 on: September 11, 2023, 07:29:37 PM »
Dripping fat?  Flavor!!  When smoking the burgers, do you flip them?  Just curious.
David from Arizona
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Porkchop

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Re: Smoked burgers
« Reply #2 on: September 12, 2023, 05:54:49 AM »
I don’t flip them as they are surrounded by heat, I do on the Blackstone because heat is on one side and I’m going for a sear
« Last Edit: September 14, 2023, 08:41:10 AM by Porkchop »

old sarge

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Re: Smoked burgers
« Reply #3 on: September 12, 2023, 08:11:33 PM »
Got it.
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus