Burger ThrowDown - Smoked Burgers on the Plum

[indy82z]

I smoke a lot of food..nearly everything I cook is smoked in one way or another but never really thought about smoking burgers. Figured I had time with the holiday this weekend and decided to give it a shot.

Getting to do this cook is my Plum 22" Gold I picked up earlier this year. She is definitely a cooker and not a looker.



Took some 80/20 Chuck and mixed in some of my home made burger seasoning and some shredded cheddar cheese.



Firing up the Plum. Ran a small 2x2 snake with some hickory wood chunks



Smoked indirect for about 50 minutes and added more cheese



Served on a Pretzel bun with more Amish potato salad (we really like this)



Cut in half. Nice little smoke ring



Another



..and the back side with the melted cheese



This was probably the best burger I have ever made. The flavor was outstanding, the burger was juicy with a really nice smokey flavor. Might have to do all my burgers this way from now on!!

[WNC]

Man that's awesome, smoked burgers!

All three cooks were great, I liked seeing the more exotic meat choices too, great entries all around!

[LightningBoldtz]

I believe that plum made a side trip to SE Michigan on its way from Chicago to Columbus, love to see kettles in these entries.

[Travis]

Great entry! Love that plum!


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[indy82z]

I believe that plum made a side trip to SE Michigan on its way from Chicago to Columbus, love to see kettles in these entries.

Nope, that was actually a Silver 22" Plum. This one is a different one. Seems I have a 22" Gold, 22" Silver, Performer and 18" in Plum now 

[Nate]

That's a juicy lookin burger! Very nice! Is that a pretzel bun?

[javahog2002]

Yum.

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[indy82z]

That's a juicy lookin burger! Very nice! Is that a pretzel bun?

Oh yes..my favorite kind of bun..

[SixZeroFour]

Nice looking burger indy! digging the plum too

[MikeRocksTheRed]

@indy82z -  What temp did you cook the burgers to?  I'm doing burgers this evening and debating reverse searing or smoking them (225-250).  Everything I have found on google is saying to smoke to around 160 IT, but that seems a bit high to me.

[indy82z]

I took them to about 155. I think there is a greater chance of bacteria and what not in ground meat over whole cuts of beef. I am sure you would be fine at anything around 150 but usually run them to about 155 just to be safe.

Let me know how they come out..

[Geezer]

I'm not real keen on the pretzel buns but those burgers look amazing.

[mhiszem]

Burgers look delicious and love the Plum! I can't wait to make mine operational again.

[MikeRocksTheRed]

I took them to about 155. I think there is a greater chance of bacteria and what not in ground meat over whole cuts of beef. I am sure you would be fine at anything around 150 but usually run them to about 155 just to be safe.

Let me know how they come out..

Thanks...I ran out of time last night to try smoking burgers so I just reverse seared, but I will definitely try it out and let you know how it goes.