Anybody cook burgers using SN?

[craig]

Has anybody tried using the smokenator on hamburgers? or is that just a dumb idea?

[ncsmoker]

Don't know why you couldn't. I haven't as I like the crispness I get from direct heat, but I always throw a chunk of wood in on top of the coals.

Tom

[1luckytexan]

You can find meatloaf recipes for Qing. Usually with a caveat to cut way back on the smoke since there's so much more surface area but ?

I like to grill my burgers with some cherry wood on the coals but, smoking I think would give you very different flavor profile - maybe not 'bad', just different.

Grilling gives you the maillard reaction, plus compounds from burning fat (which are claimed to be full of carcinogens/PAHes - tasty,tasty carcinogens) and any spices you might sprinkle on - I use none. whereas Qing gives you smoke flavor, a 'cure'/smoke 'ring' and perhaps some conversion of tissue to collagen. Plus any rub or other spices.

grilling burgers often lie in the 15% to 20% fat range to offer max 'moistness' with minimal flare-up, smoking would open up that range since there's no direct flame.