@PWRRYD said:
Sorry Chuck to side track your thread but... a couple questions for Kornbread. At what temp and for how long do you smoke the hamburger patties? Do you flip them half way? What is the prefered wood? Fruity woods like apple/cherry or oak/hickory/mesquite?
The AWA says hot 350-375 and time wise, she says cook them till they are done; when the juice looks right. Does flip them. Neither of us can tell much difference in the pellets. We tend to use whatever is on sale, so that could be part of the reason. When you cut open a patty, it has that change in color (where the smoke has penetrated the meat?) like a good smoked tenderloin except I think the dark penetrates further into the meat.
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The AWA says hot 350-375 and time wise, she says cook them till they are done; when the juice looks right. Does flip them. Neither of us can tell much difference in the pellets. We tend to use whatever is on sale, so that could be part of the reason. When you cut open a patty, it has that change in color (where the smoke has penetrated the meat?) like a good smoked tenderloin except I think the dark penetrates further into the meat.
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