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flavor of smoked burger

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    flavor of smoked burger

    so i made smoked burgers not that long ago and they turned out juicy but the flavor i wasn't completely thrilled with. it honestly tasted just like a hot, juicy, hamburger textured landjaeger. 100% landjaeger. that isn't the worst flavor to be experiencing but it's just not what i prefer when i eat a hamburger.

    what i did was get my smoker up to 225, put on about 2oz of hickory and waited until it started smoking, put on the 80/20 burgers (seasoned with salt, pepper, and some garlic powder) until they were about 140, moved them to a hot grill and reverse seared them. i don't see anything overly wrong with my technique so maybe i just don't care for smoked hamburgers? what are your thoughts and is your experience similar to mine?

    #2
    I don't want smoked burger or steak. I don't even need smoked chuck (browned and braised is fine by me).

    For burgers and steaks, it is more about the grilled flavor over an open flame. I don't mind going indirect, but NO wood, just whatever flavor attaches itself from burning briquettes while going indirect. I've pan fried steaks in olive oil to medium-rare that were TOTALLY satisfying.

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      #3
      Not for some people, I love em, tastes like some applewood smoked bacon is in there. I like smoked steak too, so maybe just not your thing. Had to look up landjaeger, and I like those too.

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        #4
        That's exactly how I do them. I like em, but I prefer em unsmoked, like Jerod.

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          #5
          Yeah, I'm with Jerod. I'm not a big fan of smoked steak or burgers (or even chicken for that matter).

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            #6
            So when reverse searing hamburgers on the webber kettle, my wife says that they are too smokey although I didn't use any wood to smoke. What can I do to remove some of the smoke taste? I love the flavor but she doesn't.

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            • ghipes
              ghipes commented
              Editing a comment
              FLBuckeye - The coals from the starter were ashed over, but I had other fresh goals in the kettle, that might just be the cause. I'll try again this weekend with all ashed coals. Thanks.

            • FLBuckeye
              FLBuckeye commented
              Editing a comment
              Keep us posted ghipes

            • ghipes
              ghipes commented
              Editing a comment
              Sorry for the long delay. I've done burgers a few more times and didn't have the issues again. I ensure that all coals are fully ashed and now no more over smoky flavor. The wife is happy!

            #7
            I have done smoked burgers but my temp was around 300. Maybe Hickory is too strong for porous patties.
            Last edited by Ernest; June 4, 2015, 01:10 PM.

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