Hi smoking masters!!!
Made some really good turkey burgers for dinner tonight but refridged a couple (uncooked) hoping to get some advice. Has anybody tried smoking them...then grilling? And, if so...how long to smoke....what temp...and wood preference? Any advice would be very welcome!
Tracy
we've made em, but never with much smoker influence. Have a smoker box on the grill and while it heats up we have some hickory or other chips in the box. Typically, its a quick cook and there's just a hint of wood to offset the (gasp) propane heat.
Slow cooking that lean meat can make for a very dry finish. where the bird burgers are concerned, we grill them high heat and fast.
Usually a pretty good meal. Unless you lay them side by side a fatty beef burger. Then the health vs. flavor issues are laid bare. And we poor mortals must choose. (I'll have mine with Swisss and an IPA)