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Smoked Burgers

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.
Course Entree
Cuisine Hot Smoking
Prep Time 15 minutes
Cook Time 1 hour
Servings 6
Author Jeff Phillips


  • 3 lbs of 80/20 ground beef
  • Jeff’s rub recipe
  • Hamburger buns
  • Condiments (mayonnaise, mustard, ketchup, etc.)
  • Hamburger fixins (tomato, onion, cheese, etc.)


Prepare the Burgers for Smoking

  • Make patties that are about ½ inch thick and 4 to 5 inches in diameter.
  • Lay the patties flat on a plate or flat surface
  • Pour on a little Worcestershire sauce to wet the surface of the meat
  • Sprinkle rub on the top of the burger patties.
  • Wait about 10 minutes for the "wet" look then flip them over and repeat.

Smoking the Burgers

  • Preheat smoker to 225°F
  • Place burgers directly on grate over indirect heat
  • Smoke cook for 60-90 minutes applying hickory or other wood smoke the entire time.
  • The burgers are finished when they reach 160 °F in the center or your desired level of doneness.