In all my years of smoking I have never tried to smoke a hamburger. I know the temps are a lot lower than grilling but I am a little bit afraid of flare ups. Smoked hamburgers sound good but not if there is a possibility of a fire. I haven't done a fatty yet either on the bradley for the same reason. Has anyone ever experienced this?
I have done a fatty and it works fine. If you keep the "V" tray unclogged, change the water during long cooks, and don't have the meat touching the walls, you won't have a flare up with the Bradley.
As far as hamburgers, some folks cold smoke it (only use the SG) and then throw it on the grill.
I have done meatloaf in the Bradley in a wire pan with no problems. If your have a charcoal grill that can handle hard wood I would recommend that. Much faster and just as tasty. I see no reason why you can't cook the burger in the Bradley though. You may want to consider getting it as hot as possible if you do.
I cook fatties, meatloaf and burgers all the time in the Bradley
Just keep the meat in the center of the rack, the V tray hole clear and water in the drip pan
Set the cabnet temp at 250 F and smoke for 2 hr with oak, cook till the IT hits 160 F
The burgers are the best cold smoked for 2 hr, wrapped in plastic over night in the fridge and finished the next day
I finish in a skillet
Theres something about cooking burgers in a skillet that really sets them apart from grilled burgers for me, I use a cast iron griddle on the grill when doing a bunch
But thats just me ;D
Thank you everyone. This site is really a big help, the people here has to be the most helpful I have ever seen on a forum.
I use to smog all my burgers and dogs on the grill. Just wrapped the wood chips in foil wrap tight poke small holes in foil and lay on fire.
Funny but dont use my big double grill much lately. I do most every thing in my obs.
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