One of my favorite things to make on my Weber Smokey Mountain smoker are smoked hamburgers. After a long smoke session (some lasting through the night), there’s usually still a good bit of charcoal burning in the smoker. No point in wasting all that fuel I say, so I toss a few burgers and a little more smoking wood into the cooker. I let the patties smoke a bit, then transfer them to a super hot grill to get a nice char on them. The end result are great, super moist, tasty burgers.
You can skip the step of finishing the burgers on a grill, but I’d suggest that you don’t. Smoked hamburgers have a different texture than burgers that have been cooked over high heat for a short amount of time. It’s not a bad texture by any means, but if you and your guests are expecting that great grill char, you’ll want to let them (the burgers) to spend a little time over high heat.
Smoked burgers also freeze well. If your smoker is already going, why not load it up with a bunch of patties so you’ll have plenty to enjoy later?
- Fire up your smoker for cooking 225 F- 250 F. Use a light smoking wood, such as apple.
- Form beef into patties and season well with salt and pepper.
- Place burgers on smoker and cook 60-990 minutes or until beef reaches desired doneness (at least 150 F).
- Note: Burgers will not have a char on them like you get when cooked over high heat. To get that great char, remove the burgers from the smoker when they reach 120 F and transfer to a hot grill to finish cooking.
Nutritional values are approximate.