Hamburgers and smoke

Ric McN

Still learning with the egg. Did the 20 hour pulled porked smoke over the weekend and today just plain ole hamburgers. I cooked them direct @ 300 degrees. They turned out very smoky. Wonder if cooked them hotter, would that produce less smoke? What do you guys do? My wife thinks I'm going crazy with the egg. She mentioned the burgers were too smokey so I told her "I will check with my egg family" for answers. thanks in advance....

Nature Boy

Ric McN,
Sounds like you need a good established fire. Not too much charcoal for direct cooks, and let it get good and established.[p]Give it a shot!
Beers
Chris

JSlot

I cook my burgers at 375-400°. Chris is right on about the fire. Let it get roarin'![p]Jim

Steve-O

Ric McN,
Personally, I love the smokey flavor in hamburgers, but it isn't for everyone. In addition to letting your fire get well established before putting on your burgers, you might also try bumping up the temp a bit. I like to do mine between 450 and 500 - sort of like a steak but not quite so hot. This will work great if you are using fresh meat and not cooking frozen patties. If you are using frozen patties, I think lower temps around 350 work better.