There are a few things to remember when you grill a burger on a wood pellet smoker.
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As often as possible i try to grind my own whole muscles for burgers.
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The taste versatility ease and consistency of cooking on a wood pellet grill make hamburgers taste smokin without all the fuss.
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Unless you want to smoke the entire burger you are going to want to set your temperature to around 425 450 degrees.
Of bacon on the mak griddle cooks nicely while the grill is heating up.
A dang good burger.
The key to a great hamburger starts with the right mix of ground beef.
This is a juicy double fisted perfect hamburger with the right amount of wood fired flavor.
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Burgers and propane grills go together like cheesy potatoes and dutch ovens but the added wood fired and smoky flavors you get from a pellet grill will give you a burger unlike any other you ve tasted before.
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You need bacon for burgers and that s a fact.
I smoke simple cheeseburgers low and slow on the grilla silverbac pellet grill.
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For rare the burger must be cooked 2 minutes on each side.
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I personally love the flavor of ground chuck roast the most.
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You will still get the smoky flavor and it will be hot enough to add a good sear.
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Place it in an aluminum pan in the warmer smoker box on the righthand side of the mak two star general to keep it warm while you cook the rest of your food.
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Medium rare should.
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If you re buying from the grocery store make sure you re buying meat that was ground in house preferably.
It s easiest to use metal tongs to flip food on the mak griddle especially when it.
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They burn hotter and slower than wood chips giving grillers more.
Try not to squish the patty using a spatula because doing so could make the delicious juices spill out.
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When flipping the patties flip only once at the middle.
It is just the right ratio of meat to fat.
