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

SMOKEHOUSE BURGERS

  Date: May 25, 2010
  Favorite: Burgers
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These burgers from Cook’s Illustrated Summer Grilling Guide 2010 promised big things: A spicy outer crust, big smoky flavor & a moist, tasty interior. To hold all of this goodness they used big 1/2 pound patties. The patties were flavored on the inside with BBQ sauce, salt & pepper. Then the one inch thick patties were rubbed with garlic & onion powder, salt & pepper. All of the burners were lit initially and hickory chips were placed in the smoker drawer. The burgers received a sear using direct high heat and the buns were toasted as well during this phase. After searing the middle two burners were turned off and the thick patties were finished using indirect high heat. The cheese was added with two minutes left to finish. These burgers delivered as promised. They were moist & tasty on the inside with a rich flavor from the BBQ sauce & hickory smoke. The outside was spicy & a bit crusty & the vidalllia onions added a sweet contrast. The only thing I am not sure of is the cheese, which I added into the mix. I used Swiss and I am not sure if I need to skip the cheese or try another type. These burgers are actually flavorful enough to stand on their own & I will definitely make them again.
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Recipe Source:
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CI Summer Grilling Guide 2010

Cooks Illustrated Summer Grilling Guide 2010:

Grilled Smokehouse Burgers - Page 31
Grill:
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Kenmore Elite Gas Grill

Direct & Indirect Grilled w/ Smoke:

Using Kenmore Elite Gas Grill
Gear:
  • SR Wood Chip Soaker
  • 19" Grill Spatula
  • SR 19" Locking Tongs