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First of 2 Questions - smoked burgers

CampCook
CampCook Posts: 157
edited November -0001 in EggHead Forum
Even before we got the egg we had learned how wonderful slow cooked burgers are. Now I am doing them on the egg with eggselent results -- 1/2 bound patties on direct (mini) or raised direct (large) at 275 dome for 45 minutes. Flipped once mid way through. Internal temp about 155 at removal. Results are best burger ever.[p]Now the question. How low can the dome temperature be for a safe cook with ground beef? I'm thinking lower might provide an even better result.
Dave
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Comments

  • Unknown
    Unknown
    CampCook, just did burgers last night...never thought about low temp cooking...but I guess, I can't really say that a bark is needed on a burger so maybe you got something there.

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  • Sigmore
    Sigmore Posts: 621
    CampCook, So you've found the secret too? I like mine slow cooked also. I put them on about 125° or so while the Egg is climbing with a handfull of hickory chips. Brown smoke comes out for about 20 to 30 minutes till the Egg gets up around 220° to 250°. I then start checking for firmness of the patty. When it gets firm, flip it. When it runs clear, pull it off and it's done. Takes longer, but man-o-man what flavor.

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