So, 3 weeks ago I got my kamado grill and decided I would fix hamburgers for my first time cook. My reasoning was, hamburger is cheap and I sure didn’t want to mess up a $10 slab of ribs my first cook. Well, I smoked them at 300 degrees for 25 minutes. When I opened the dome they were red and the aroma was astounding! When we bit into these burgers they were just great!!!
Tonight I decided that we would have burgers again because our son loved them. I put my thermometer on the grate and waited for it to reach 300. Well, my dome thermometer read 225. I decided to leave it be and go by the probe thermometer. In 25 minutes there was a hint of red and they were done.
I gave them the reverse seer, and put cheese on them. Biting into them, they tasted nowhere near the same as they did the first time. They didn’t have the good smoke ring, they didn’t have that applewood smoke flavor. Why?
Would the temperature difference effect it that much?
thank for helping a puzzled smoker,
Joseph
Tonight I decided that we would have burgers again because our son loved them. I put my thermometer on the grate and waited for it to reach 300. Well, my dome thermometer read 225. I decided to leave it be and go by the probe thermometer. In 25 minutes there was a hint of red and they were done.
I gave them the reverse seer, and put cheese on them. Biting into them, they tasted nowhere near the same as they did the first time. They didn’t have the good smoke ring, they didn’t have that applewood smoke flavor. Why?
Would the temperature difference effect it that much?
thank for helping a puzzled smoker,
Joseph
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