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That’s about the nicest looking bacon weave I’ve ever seen!Use the ground beef to make meatloaf with Recteq sirachi recipe
ive been smoking hamburgers for a long time now. you need at least a half pounder thick and plump or it will dry out fast. the thicker the better I do 200-225 for 1 hr no searing doesnt need it try using a smoke tube for extra punch. there was a store here sold smoked cheese burgers very addictive they found out it was too much work so started making smoked meatloaf then would sear the slices worked wellI did some simple hamburgers and they were like rubber
Sounds good, do you check temp?ive been smoking hamburgers for a long time now. you need at least a half pounder thick and plump or it will dry out fast. the thicker the better I do 200-225 for 1 hr no searing doesnt need it try using a smoke tube for extra punch. there was a store here sold smoked cheese burgers very addictive they found out it was too much work so started making smoked meatloaf then would sear the slices worked well
Do you use flat or ridged side.How did you cook it?
We have done a ton of burgers and a bunch of different ways (prep-wise) but I've always cooked mine at 500 using a set of GrillGrate and for about 4-5 minutes each side.
They come out perfect each time.
Flat side for burgers and steaks. I almost never use the ribbed side.Do you use flat or ridged side.
Hi, what flavor wood pellets do u put in ?We smoke the 1/3lb Patties from Costco
Thawed, at 250 for 45 mins to an hour+, depending on the "doneness" desired
R=120-125, MR=130-135, M=140-145, MW=150-155, W=160-165