Anyone use the Bradley to smoke hamburgers?

Qballgreg · April 17, 2009, 05:48:03 AM

I suppose - finish on the grill....

sherlock · April 17, 2009, 05:55:29 AM

I have read of someone doing just that. Supposedly with good results. I may try that myself this weekend.
8)

canadiansmoker · April 17, 2009, 06:50:39 AM

I have done this a couple of times. The results were good, but I wold have preferred a more smoky flavour to them (just my preference). I cold smoked them for about 40 minutes with mesquite before putting them on the grill. Others have smoked them with the heat on and then finished them on the grill with good results as well.

smokeitall · April 17, 2009, 08:27:56 AM

I read somewhere that you can use the pucks directly on your grill, placed right on the upper rack above the heat.

That may be an option to. I haven't tried it yet but maybe this weekend depending on the rain.

Smokin Soon · April 17, 2009, 08:47:18 AM

I mix a small package of spicy Jimmy Dean's in with 2 lbs of ground. 1 hour or so cold smoke, and wrap in plastic overnight. I prefer hickory.

MallardWacker · April 17, 2009, 11:09:01 AM

HOLY FREAK'N COW BUDDY!

These are some 80/20 Black Angus ones I have done.

The thing about smoking burgers is that they really do taste GREAT the next day. I have never like left-over burgers until I smoked them.

These have some Guacamole on the side...if you never have tried burgers with Guacamole on them you are missing a small pleasure.

AND NO you do not have to finish them on the grill!

Mr Walleye · April 17, 2009, 11:25:08 AM

Very nicely done MallardWacker! 8) 8)

Mike

Smokey the Bear. · April 17, 2009, 12:57:21 PM

I smoked ground beef on the smoker for about 2 hours with Mesquite, then made patties out of them for the barbecue. I tried some last Saturday and they were delicious, they also had onion,garlic,an egg to help them to stay together and some other spices that i thrw in there. I froze them then i just take them and thaw them for the cue.

Wildcat · April 17, 2009, 01:38:46 PM

Those look great MW. Never tried them in the Bradley as I have a grill that I can use that burns wood or charcoal. If you did not have a problem with them getting too dry like the steaks do, I think I will give it a try. Think I will have to lay some bacon on those puppies as well though.

FLBentRider · April 17, 2009, 04:52:47 PM

I have tried these http://www.susanminor.org/forums/showthread.php?p=689#post689 They are great!

Ka Honu · April 17, 2009, 04:55:41 PM

Quote from: MallardWacker on April 17, 2009, 11:09:01 AM... The thing about smoking burgers is that they really do taste GREAT the next day. I have never like left-over burgers until I smoked them.

Don't know that I've ever seen a leftover burger - what do they look like?

Wildcat · April 17, 2009, 05:23:49 PM

Quote from: Ka Honu on April 17, 2009, 04:55:41 PM
Quote from: MallardWacker on April 17, 2009, 11:09:01 AM... The thing about smoking burgers is that they really do taste GREAT the next day. I have never like left-over burgers until I smoked them.

Don't know that I've ever seen a leftover burger - what do they look like?

;D ;D ;D

sherlock · July 15, 2009, 07:20:40 AM

Quote from: Smokey the Bear. on April 17, 2009, 12:57:21 PM
I smoked ground beef on the smoker for about 2 hours with Mesquite, then made patties out of them for the barbecue. I tried some last Saturday and they were delicious, they also had onion,garlic,an egg to help them to stay together and some other spices that i thrw in there. I froze them then i just take them and thaw them for the cue.

Anyone else try this. For some reason, I was thinking that it was not a good idea. Maybe, I was thinking about "cold" smoking and finishing later. Don't remember. If this is ok, I will make some for this weekend,

Thanks
Nathan

Habanero Smoker · July 15, 2009, 01:46:52 PM

Quote from: sherlock on July 15, 2009, 07:20:40 AM
Quote from: Smokey the Bear. on April 17, 2009, 12:57:21 PM
I smoked ground beef on the smoker for about 2 hours with Mesquite, then made patties out of them for the barbecue. I tried some last Saturday and they were delicious, they also had onion,garlic,an egg to help them to stay together and some other spices that i thrw in there. I froze them then i just take them and thaw them for the cue.

Anyone else try this. For some reason, I was thinking that it was not a good idea. Maybe, I was thinking about "cold" smoking and finishing later. Don't remember. If this is ok, I will make some for this weekend,

Thanks
Nathan

To safely smoke uncured ground meat, you should stay above 225°F. Cold smoking for an hour or so should be safe, if you move them directly to the grill to finish them.

sherlock · July 16, 2009, 07:59:32 AM

I was thinking about hot smoking them to about 140 deg. and then refrigerate the until the next day and then finish them on a grill.