May is the traditional beginning of barbecue season although, many of us barbecue all year long through cold, wind and rain. Regardless of whether you barbecue all year long or you follow the traditional seasons of barbecue, smoked burgers and smoked hotdogs are the way to go.
Doing burgers and hotdogs in the smoker allows you to do all of them at once and they all get done in about the same time.
Everyone who has eaten smoked burgers or smoked hotdogs at my house has exclaimed that they are the best they have ever had. You and your friends and family will certainly agree.
Enjoy the warmer weather!
Prep Time: 15 minutes
Cook Time: 1 hour – 1.5 hours (depends on thickness of patties)
Flip the burgers over once the rub gets that “wet” look and repeat the Worcestershire/rub on the other side.
Once finished, place the patties on a Bradley rack or pan to make it easy to transport them out to the smoker.
Get the Smoker Ready
You can use almost any smoker to smoke burgers but I like to use the Digital 4-rack Bradley smoker for these.
It is quick and easy to get going and I can easily fit 24 burgers using the normal 4 rack system.
If you want to order 4 extra racks, you can put the 4 extra racks (top side down) on top of the 4 standard racks and get 24 more burgers going for a total of 48 burgers at once.
Get whatever smoker you plan to use, preheated to 225°F (indirect heat) and once it is clicking along and holding steady, you are ready to go.
If your smoker has a water pan, use it.
Smoke the Burgers
Place the burgers directly on the grate or lay the Bradley racks directly on the grate.
Let them smoke at 225°F for about 60-90 minutes. It may take a little longer if they are extra thick.
If you use ground sirloin or some other higher grade of beef you may want to watch the temperature and only cook them to medium-rare but I must tell you that the USDA recommends 160°F on all ground beef for proper food safety.
I recommend Hebrew National or Nathan's hotdogs if you really want the good ones. There are other brands that are also good so use what you like.
Remove the hotdogs from the package
Pour several tablespoons of my rub onto a plate and make sure it is spread out well.
Roll the hotdogs in the rub making sure to not miss the ends.
Lay the rubbed hotdogs on a Bradley rack, bowl or sheet pan so they'll be easy to carry out to the smoker.
Prepare the Smoker
Whether you are using gas, electric, charcoal or wood, get your smoker lit, plugged in or turned on and preheated to 225°F (indirect heat).
If your smoker has a water pan, fill it up and get your wood of choice ready for a little smoking action.
Once the smoker is running at 225°F and holding steady, you are good to go.
Smoke the Hotdogs
Place the hotdogs right on the grate and let them smoke away for 60-90 minutes.
When you think they might be done, grab one and take a big bite. If it's warm enough and smoky enough, then they are done.
Serve Them Up
Eat a couple just like they are (for the full effect of the smoky, delicious magic that you just performed on a lowly hotdog) then put one on a bun with all of your favorite condiments, veggies, etc. and “go to town”.
Let everyone else make their own “dog”.
If you haven't seen my spiral sliced hotdog recipe, you might want to try it on for size as well.
Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.
In celebration of the beginning of warm weather and lots of wonderful parties, holidays and warm evenings and weekends spent cooking out, I thought it would only be fitting to show you how to do burgers on the smoker.