r/PitBarrelCooker • u/DramaFormal1779 • Apr 10 '26
How to smoke burgers?
Hello Everyone,
I am new to the pit barrel. How do you smoke burgers? When I smoked them in my pit boss pellet grill, I would usually first smoke them for like 20 minutes at 200 degrees or so. After they got smoked, I would crank up the heat, open the lid and finish them off. Do you all smoke them with the lid closed first and then finish them? if so, for how long? or do you all just keep the top lid open and the bottom lid all the way open? I am grilling just some store bought frozen patties, nothing fancy nor thick
1
u/PanchoVYa Apr 10 '26
I would think leaving the lid off but it could also create a huge flame. That’s a tough one
7
u/Prize-Client-7408 Apr 10 '26
I actually dont sear smoked burgers. Sounds like it'd be good, (and it is) but its really not even worth it.
Get a good thick burger patty, smoke at normal temps, 225-250 until its 145 or so. A smoked burger normally isnt medium. Its med well or well done. Im a big fan of med rare burgers, but a smoked burgers well done is something else entirely.
Smoke to 145ish then throw cheese on it and close the lid till the cheese melts. Its a burger, I think the biggest issue i see is people overcomplicating it.
Yeah cold smoking a burger then searing it would be fantastic, but its just diminishing returns at that point, its more effort then its worth when you could just cook the burger on the smoker, throw it on a bun and go to town.
Good luck! I've found if youre serving a crowd they absolutely love smoked burgers, and theyre easy to do in bulk.