As a brand new smoker, I just had to try some smoked burgers. I ground up a top sirloin roast this afternoon and added some of my favourite spices. I won't bore you with my recipe, you guys are much better at this and I'm still learning.
I set the oven at 220 degrees and smoked for a little under 2 hours using hickory smoke. I sliced up some sweet onions and garlic cloves and put them on the rack too for garnish. The temperature was about - 20 degrees celcius here today but it was real nice to have a remote thermometer to monitor the internal temperature of the meat while toasty indoors. I pulled them off at about 135 degrees and finished them off on the barbeque with some melted havarti until 147 degrees.
These may have been the best burgers I've had in a very long time. You guys have enjoyed this stuff for years but as a new guy to the smoker, this is unbelievable. My burgs were about a half pound each, probably a bit too big. I'm ready to invite the gang over for a feast during hockey games.
(http://i293.photobucket.com/albums/mm78/ottawanitro/68AB141E-5FD8-49CF-A159-9E149366DAAB_zps9bwkrdb1.jpg)
Looks good Yum
Looks good, your buddies will enjoy those for sure.
Very nice! Just wait 'til you're able to put "smoked" Havarti on your burgers.
And it begins..... ;D ;D ;D
Those look really good
your hooked, congrats on the burgers, you will be smoking for a long time
Isn't 2 hours with ground beef in the danger zone asking for trouble?
Lookin' good !
What's your address ? I'll bring the beers.
Jim O
Quote from: RedJada on December 31, 2013, 06:51:31 AM
And it begins..... ;D ;D ;D
Hook, line and sinker!!!!!!
Quote from: renoman on December 31, 2013, 07:46:03 AM
Isn't 2 hours with ground beef in the danger zone asking for trouble?
I was wondering about that. Plus, he said he cooked them to an IT of 147*F. The FDA minimum recommended safe temp for ground beef is 160*F.
Well he did grind the meat his self so he knows how it was handled.
Great looking burgers. :)
Those look awesome.
220 degrees isn't the danger zone. The danger zone is 40-140
147 finished temp is just fine.
Quote from: Tenpoint5 on December 31, 2013, 06:38:29 PM
220 degrees isn't the danger zone. The danger zone is 40-140
He smoked for 2 hours and then put them on the grill to finish for who knows how long and that doesn't include the time for grinding. Pulled them off the grill at 147 which is well below what is considered "safe" for ground meat. He handled the meat from the getgo so I am sure he was careful but IMHO as a fresh sausage maker for some time I think it was too long in the unsafe zone.
Quote from: renoman on December 31, 2013, 07:20:54 PM
Quote from: Tenpoint5 on December 31, 2013, 06:38:29 PM
220 degrees isn't the danger zone. The danger zone is 40-140
He smoked for 2 hours and then put them on the grill to finish for who knows how long and that doesn't include the time for grinding. Pulled them off the grill at 147 which is well below what is considered "safe" for ground meat. He handled the meat from the getgo so I am sure he was careful but IMHO as a fresh sausage maker for some time I think it was too long in the unsafe zone.
Then I will yeild to your experience and knowledge
Quote from: Bear55 on December 31, 2013, 06:40:45 PM
147 finished temp is just fine.
FDA Recommended Safe Food Temps (http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&ved=0CD8QFjAB&url=http%3A%2F%2Fwww.fda.gov%2Fdownloads%2FFood%2FResourcesForYou%2FConsumers%2FUCM260394.pdf&ei=1J3DUpniL4igyAHmkYHgCw&usg=AFQjCNGGwtOrN-QHIHBa5Nc2HQWX8oreIA&bvm=bv.58187178,d.aWc)
I tried to smoke some ground meat once. Made a mess.
OK, I guess temperatures are one of those forum topics like politics, I'll know better in the future. But if I'm handling my own meat, I am perfectly comfortable with this procedure and won't change a thing in the future.
Quote from: WoodlawnSmoker on January 01, 2014, 04:53:59 AM
OK, I guess temperatures are one of those forum topics like politics, I'll know better in the future. But if I'm handling my own meat, I am perfectly comfortable with this procedure and won't change a thing in the future.
Generally folks will err on the side of caution when it comes to temps. We would rather have you throw it out if in doubt. Then hear of someone getting sick
Quote from: WoodlawnSmoker on January 01, 2014, 04:53:59 AM
OK, I guess temperatures are one of those forum topics like politics, I'll know better in the future. But if I'm handling my own meat, I am perfectly comfortable with this procedure and won't change a thing in the future.
When I grill my own ground burgers I take them off at less than 160 but 2 hours+ in the smoker would be too long for me. My 12 year old nephew got E-coli from something he ate a few years back at that almost killed him. He still has to have his kidneys monitored regularly until he's through puberty. As I recall he was in the hospital for over a month. Very scary episode.
Quote from: renoman on January 01, 2014, 08:28:26 AM
Quote from: WoodlawnSmoker on January 01, 2014, 04:53:59 AM
OK, I guess temperatures are one of those forum topics like politics, I'll know better in the future. But if I'm handling my own meat, I am perfectly comfortable with this procedure and won't change a thing in the future.
When I grill my own ground burgers I take them off at less than 160 but 2 hours+ in the smoker would be too long for me. My 12 year old nephew got E-coli from something he ate a few years back at that almost killed him. He still has to have his kidneys monitored regularly until he's through puberty. As I recall he was in the hospital for over a month. Very scary episode.
Holy cow. That's beyond scary.
Sounds like a good idea. I would add some cure to the burgers next time and not need to worry about making people sick. Sorry just my opinion.
When I first started smoking I smoked some store bought fresh sausage for a good while not knowing the danger and served to my family. Thank god no one got sick.
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Is there any issue with cold smoking burger patties and fully cooking them on the grill? I've got some ground beef from Costco we're going to make into burgers for a BBQ. In my mind, I don't see a problem with it as long as they're fully done on the grill.
Sorry for the thread bump.
I tried smoking burgers in my Bradley once. To this day it is the only thing I've cooked in it that did not turn out wonderful. They looked great, maybe the best looking burger I have ever made, but the taste was not good at all. Maybe I will try it again some day since others have had good luck.
How long did you smoke it, JD? I gave mine an 1hr20 a couple weeks ago and they turned out great. The smoke can get a bit lost in the other condiments. Well, maybe "lost" isn't a good word... The smoke really complimented the burger and wasn't over powering the condiments is probably a better way to put it.
I'm surprised jd, burgers are one of my favourites in the Bradley, I do them often. I like to grind up a sirloin tip roast and add my ingredients. Mine is simple, I'm sure you have your favourite.
- a couple of dollops of dijon mustard
- kosher salt to taste
- ground black pepper to taste
- onion powder to taste
- 1 tsp of whooster sauce
- mix together into patties
heat smoker to 250 if you want to cook fast. I use a strong smoke like mesquitte, it will take about 1 hour 15 minutes to cook. I pull at 145 IT, your mileage will vary upon your taste. Finish on grill. I will freeze the burgers and pull them out after work and heat on bbq, perfect easy meal. I love them.
(http://i293.photobucket.com/albums/mm78/ottawanitro/Mobile%20Uploads/2014-05/906D12DE-E807-4744-B3F6-30B21A043D21_zpsv3hftzdi.jpg)