<\/figure><\/div>\n\n\n\nSetting Up the Smoker<\/h2>\n\n\n\n Here are the main guidelines to follow for your smoker:<\/p>\n\n\n\n
Choosing Your Wood Chips<\/h3>\n\n\n\n You get so much flavor due to the wood chips used in your pellet grill smoker. Thus, it is important to make the right choice here.<\/p>\n\n\n\n
When it comes to wood pellets, I would say that you can’t go wrong with something neutral such as oak or something sweet like cherry or apple.<\/p>\n\n\n\n
If you want a stronger flavor, then I can suggest hickory or even mesquite. I would advise you to use very little of these wood chips as too much can lead to a bitter taste. Add more wood chips flavored with either oak, apple, or cherry to the mix.<\/p>\n\n\n\n
Water Pan – Yay or Nay?<\/h3>\n\n\n\n You may find some people recommending you to fill an aluminum pan with water and place it in the smoker. This is done to maintain the heat inside the smoker, add moisture, and to create a smokier flavor.<\/p>\n\n\n\n
When making smoked burgers, though, I would say that this step isn’t necessary. The water pan is better suited for a longer smoking time. Hamburger patties, on the other hand, cook rather quickly.<\/p>\n\n\n\n
Choosing Your Temperature<\/h3>\n\n\n\n Between observing competitions and being invited to cookouts, I have noticed that each person has their own preferred smoking temperature. This can range from very low – 180 degrees or so to 500 degrees.<\/p>\n\n\n\n
My personal preference for smoking burgers is 225 degrees F. While you are free to experiment, I would suggest sticking with this standard. At this point, it is quite difficult to burn your burgers and it helps to keep the patties nice and moist too.<\/p>\n\n\n\n
You will have noticed in the recipe that I crank the heat up towards the end. This is so that you sear each side of the smoked burgers, ensuring the exterior is nice and crispy.<\/p>\n\n\n\n
If you want, you can skip this step and simply smoke the burgers for longer.<\/p>\n\n\n\n
Tips for Smoking Burgers<\/h2>\n\n\n\n Here is how to ensure your burgers are perfectly smoked:<\/p>\n\n\n\n
Preheat the Smoker<\/h3>\n\n\n\n When you smoke burgers, preheat the smoker. This can result in more evenly cooked burgers. You should give the smoker a few minutes to heat up before placing the burgers.<\/p>\n\n\n\n
I would suggest setting up the smoker and then getting to work on the burgers.<\/p>\n\n\n\n
Space the Burgers<\/h3>\n\n\n\n The last thing that you want is for the burgers to stick to each other. What’s more, you want to ensure that each burger is heated evenly. Due to this, make sure that there is at least an inch between them.<\/p>\n\n\n\n
If you are cooking for a crowd, make sure to smoke in batches. It can take more time, but it will be better than crowding them together.<\/p>\n\n\n\n
Keep the Lid Closed<\/h3>\n\n\n\n This is advice that I give to anybody who wants to smoke any kind of meat. I completely understand the urge to keep checking on your hamburgers, but lifting the lid too often is only going to set you back.<\/p>\n\n\n\n
See, every time that you open the lid, hot air runs out and cold air goes in. This throws off the temp in the cooking chamber. Not only can this mean that your hamburgers will take longer to cook but also there is a higher chance of them drying out.<\/p>\n\n\n\n
Monitor the Temperature<\/h3>\n\n\n\n While you should stay away from the lid, it is important to check on the temp of the cooking chamber, however. Now, some smokers are equipped with lid gauges that do the monitoring for you.<\/p>\n\n\n\n
If this isn’t the case for your smoker, I would suggest investing in one. They aren’t very expensive and they can come in incredibly handy! Make sure that the heat stays at 225 degrees. If it goes up or down, adjust accordingly.<\/p>\n\n\n\n
Now, it is important to monitor the internal temp as I mentioned. At the same time, you do need to know at what time you should do this, particularly as you aren’t supposed to be lifting the lid.<\/p>\n\n\n\n
So,<\/p>\n\n\n\n
How long do hamburgers take to smoke?<\/p>\n\n\n\n
Well, you should remember that a lot of variables can impact the time. However, it is a good idea to start checking at around the 40 minute mark. After this, check every few minutes.<\/p>\n\n\n\n
Let the Hamburgers Rest<\/h3>\n\n\n\n Last, but not least, once the burgers are taken off the smoker, make sure to let them rest for up to 10 minutes. This will give you juicier and tastier hamburgers as the meat is able to reabsorb any juices that have been lost.<\/p>\n\n\n\n
Frequently Asked Questions<\/h2>\n\n\n\n Here are some commonly asked questions:<\/p>\n\n\n\n
How Long Does It Take to Smoke Burgers at 225?<\/h3>\n\n\n\n It can take around 40 minutes to an hour although various factors can cause a variation.<\/p>\n\n\n\n
Do You Flip Burgers When Smoking?<\/h3>\n\n\n\n You should wait until the end – until the hamburgers need to be seared before you need to flip them.<\/p>\n\n\n\n
Final Thoughts<\/h2>\n\n\n\n This is how you can make the best smoked hamburgers ever! Follow this recipe as well as the tips and tricks for the most delicious hamburgers. It is sure to become a popular option!<\/p>\n","protected":false},"excerpt":{"rendered":"
My family relied on smokers just as much as grills so I learned to enjoy smoked hamburgers at an early age. Of course, I have played around with the recipe and the smoking process since then, perfecting it. In this post, I will not only share one of my favorite recipes, but I will also […]<\/p>\n","protected":false},"author":2,"featured_media":5596,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/1361"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=1361"}],"version-history":[{"count":6,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/1361\/revisions"}],"predecessor-version":[{"id":5597,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/1361\/revisions\/5597"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/5596"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=1361"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=1361"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=1361"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=1361"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}