Ok, I am operating a Vision Professional Kamado. I am still having a hell of a time getting my burgers down, and I don’t understand what the issue is.
I am heating my kamado to 250, and letting it sit there for about 25 minutes. I take my grates out and my deflector, and add my wood chunk. I take my hamburger patty and add it to the top grate. Then I smoke it for 30 minutes.
I am using 73/27 beef.
The first time I made burgers, they turned out with a good apple wood flavor and a beautiful smoke ring.
they are in the cast iron getting reverse seared.
Ever since then, I haven’t been able to duplicate this cook at all!! The only thing I did different is that the first cook at 1/4 cup of oats and 1 egg added to it. Could that really effect the smoke ring and the flavor? They are coming out tasting like a char grilled burger. They don’t taste bad, but definitely don’t taste smoked.
Any input is grateful.
I have gone through several patties trying to figure this out. I even thought that the difference was the temperature of my meet. I remember the first time I left my hamburgers out setting for 20 minutes to come to room temp, but still no change. Is it how long I am leaving them on? Does it need to be longer then 30?? They are turning brown, not red. They have zero applewood flavor, or hickory, or a mesquite. They just taste like a char grilled burger.
I am heating my kamado to 250, and letting it sit there for about 25 minutes. I take my grates out and my deflector, and add my wood chunk. I take my hamburger patty and add it to the top grate. Then I smoke it for 30 minutes.
I am using 73/27 beef.
The first time I made burgers, they turned out with a good apple wood flavor and a beautiful smoke ring.
they are in the cast iron getting reverse seared.
Ever since then, I haven’t been able to duplicate this cook at all!! The only thing I did different is that the first cook at 1/4 cup of oats and 1 egg added to it. Could that really effect the smoke ring and the flavor? They are coming out tasting like a char grilled burger. They don’t taste bad, but definitely don’t taste smoked.
Any input is grateful.
I have gone through several patties trying to figure this out. I even thought that the difference was the temperature of my meet. I remember the first time I left my hamburgers out setting for 20 minutes to come to room temp, but still no change. Is it how long I am leaving them on? Does it need to be longer then 30?? They are turning brown, not red. They have zero applewood flavor, or hickory, or a mesquite. They just taste like a char grilled burger.
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