Favorite wood for burgers?

[bbq_joe]

Cherry?
Apple?
Mesquite?
Hickory?
What is your favorite wood for smoking hamburgers?

[Craigar]

Whatever is leftover in the firebox after the last cook. I normally don't go out of my way to add smoke wood when I'm cooking burgers. HOWEVER, the other night when I was cooking up a 3.5 lbs meatloaf I tossed a couple of chunks cherry I had laying around and they gave the meatloaf a nice color.

[Mr. Bones]

Prefer hickory,or mesquite.
Often use hickory mesquite mix, cause it's what's in various fireboxes, from longer cooks...

Waste not, want not

[jfmorris]

When I direct grill my burgers over charcoal, there is usually such a cloud of smoke from grease hitting the coals that I don't think a chunk of wood or two would add much to it! I'm lucky to find the burgers to flip them when I cook burgers on the kettle or my offset with the charcoal pan installed!

Lately I tend to cook smash burgers on the flat side of my Grillgrates, on the Genesis.

[jfmorris]

Here's what I mean about the smoke from the burger grease hitting the coals... any wood smoke would be lost/wasted!

[Mr. Bones]

I think it will be a 'Game Changer', even on quick / hot / fast cooks; has been, fer me...
Thank me later, at yer convenience...

[jfmorris]

Mr. Bones are you talking about using the briquettes I see for sale from Weber with those woods in them, or mixing wood chunks with regular charcoal?

[Mr. Bones]

Yup, briqs with Hickory, Mesquite, or Applewood Hardwood , is what I'm advocatin...even in an SJS, with a 4-6 min burger / brat / chop sear, it imaparts (with th lid on), a very noticeable smoked flavour...give it a whirl, please, an lmk.

[klflowers]

Yep, I usually just use charcoal for burgers unless I use the pellet grill, of course. Then it's whatever happens to be in the hopper.

[CaptainMike]

I'm with him ( klflowers ). Did some in the pellet pooper a couple of nights ago with mesquite then seared off in the gasser on GG's, sooper good.