Burgers - need help with what wood to use

mlamb01

I'm cooking a bunch of mini slider like burgers on the egg tomorrow for some biker friends, and I want to add some smoke flavor.  The burgers are about 2 oz each, about 2.5" square.  Cooking them at 400 degrees for about five to six minutes.

What would be a good wood to use that would compliment the flavor of 80/20 ground beef, and impart some noticeable smoke flavor during such a short cook time?  I can't cook them low and slow, not enough time or space on the grill.

Also, any recommendations on seasoning?

johnkitchens

I use Jack Daniels Whiskey Barrel chunks for my burgers. They always turn out great!

nolaegghead

Can't go wrong with a little oak.

bbqlearner

Oak or mesquite for me.

TexanOfTheNorth

I like to mix a little ground cumin in with my ground beef when making hamburgers. Did about 160 ground brisket sliders a couple of weeks ago at the Toronto Eggfest and they were eaten as fast as I could cook them. Did not use any smoke wood

mlamb01

I use Royal Oak lump in the red bag, have not tried any other lump yet.  So would adding oak chunks to a oak wood charcoal be of any benefit?  Does Royal Oak impart an oak flavor when you use it to grill?

nolaegghead

mlamb01 said:

I use Royal Oak lump in the red bag, have not tried any other lump yet.  So would adding oak chunks to a oak wood charcoal be of any benefit?  Does Royal Oak impart an oak flavor when you use it to grill?

respectively,
yes,
no - RO is pretty neutral unless you get a bad batch.

SGH

@‌mlamb01
I normally do not recommend chips as I prefer chunks for long low and slow cooks. But for quick direct cooks I find that chips work better than chunks due to their burn rate. For hamburgers these are about as good as it gets. White oak soaked in a magic elixir. Give them a try. You won't be disappointed.
Also it's hard to go wrong with just oak,

xiphoid007

Oak, hickory, and mesquite are good choices. If only cooking that short, chips may work better than chunks.

No need to soak, doesn't do a thing for the process, except maybe put out your fire. . .

mlamb01

If I use chips, should I add them dry and seconds before I put the meat on, or let them burn for a few minutes before adding the meat?

nolaegghead

Doesn't really matter.  Burgers are only on the grill for a short time so they do not pick up much smoke. 

Tigers34

I usually soak chips in water so they do not burn so fast.  Once you add the soaked chips, wait for it to start smoking before placing the burgers on the egg.  I do not soak when using chunks. 

SGH

I add them dry right before I put my meat on. They will burn off so fast I have to add more during the cook. Bare in mind I cook burgers with the dome open so the excess smoke does not affect my cook. This is just how I prefer to do them. I prefer my burgers grilled not roasted. That's partly why I leave the dome open.