The trick is to smoke the meat and not make the meat smoke

SMOKED CHEESEBURGERS

  Date: July 08, 2010
  Favorite: Burgers
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I’ve been talking about doing these for 5 years. This week seems to be catch up week around here. I did duck twice, I got around to making a smoked burger & tonight paella on the grill. So how do a smoke a burger? Slowly. The recipe came from the website Smoker Cooking.com. The burgers are made a little differently than some. The items like onion, pepper, & garlic that you would use for topping go on the inside. BBQ & Worcestershire sauce are added as well. The purpose it to make for a tasty burger while helping to keep the meat from drying out during the long cooking time. The 6 approximately 1/3 pound patties took about 90 minutes to cook at 225. When they hit 150 I added cheese and when they reached 10 it was time to eat. These burgers reminded me very much of smoked meat loaf and that is a good thing. I was rather amused by the little smoke ring these burgers had. Definitely worth the 90 minute wait, just don’t wait the 5 years I did to get around to making them,
Recipe Source:
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CI Summer Grilling Guide-2010

Smoker Cooking.com:


SMOKED CHEESEBURGERS
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • SR Wire Grill Grid
  • SR 19" Locking Tongs