How to Smoke hamburgers at home - The Smokehouse EP#1

February 2017, How I smoke hamburger patties at home in my Dyna-Glo vertical smoker. Be sure to subscribe so you can check out my future videos where I smoke caramelized bacon, boneless pork ribs and other fine meats!
Link to the smoker if you want to check it out, alexa.design/2...
The camera that I used to film this nonsense, alexa.design/2...

[@Brad-bb7ey]

One trick I've learned that really helps when you're removing meat from the smoker trays, is to spray them lightly with Pam or non-stick spray before you put meat on them or in the smoker. Looked great, I know what I'm smoking next.

[@catboyzee]

Only thing I might've done differently is place the ribs on the top rack so some of the drippings would land on the burgers, adding a little more porky smoky goodness to their flavor. But I digress. This is very well done, or medium rare if that's your preference. LOL!!!

[@insaneone86]

Never CROSS CONTAMINATE!!! 🤣

[@mannysalazar1124]

I’m buying a smoker and smoking everything! Thanks for the video I bet those burgers where good.

[@jtsherrod1]

I have been wondering if I could do this. Thanks for showing me how!!!

[@colleensteiner6824]

Thanks so much, you made this "idiot proof"! we are having a great father's day dinner with the smoker we gave my husband today. Wonderful first shot at smoking :D

[@TURBOMAGNUM]

Thank you Colleen, my wife bought me this smoker for my birthday and she says "Its the best present I ever gave us". I am so glad you like the video. Happy fathers day!

[@S550STANG]

Just did ribs on my dyna glo yesterday. Turned out phenomenal!

[@ritadickinson3812]

What temperature is the smoker set on?

[@S550STANG]

@@ritadickinson3812 These aren't eletric. You need to be out there to keep an eye on the temperature. My guess would be 225-275 for the burgers.

[@obijuankenobi420]

@@S550STANG how bout the ribs ?

[@highontaiwan]

What's the broken cement block on the firebox for?

[@wntu4]

Ok why did you not place the bacon OVER the burgers. That seems like a slam dunk to me. :)

[@DerickZ28]

Thought the same thing :P

[@johnedillinger]

@@DerickZ28 they are wrapped in bacon like a filet mignon

[@albertofernandez9798]

How long did you cooked the burgers for?

[@tttrevin]

I'm stealing this. Thank you sir.

[@TURBOMAGNUM]

Please do!

[@8andsk835]

Those burgers looked amazing!!!!

[@maxmurphy2083]

Love the double denim fit

[@S550STANG]

The good ol Canadian tuxedo

[@TURBOMAGNUM]

@@S550STANG Ha, Thats what my daughter calls it too.

[@S550STANG]

@@TURBOMAGNUM Ah right on!

[@moncorp1]

4:26 Indeed

[@yesman0303]

I didn't catch what temperature you kept the smoker at. You just said what temp the meat should be.

[@TURBOMAGNUM]

I try to keep the temp between 200 and 225 for almost everything I smoke. Low and slow!

[@yesman0303]

Thank you!

[@caiman_00]

thank you turbomagnum

[@MrIowahawks77]

those look great, how do you make those burgers so perfectly symmetrical?

[@cutleg6633]

New to Dyna-Glo world 🌎 burgers 🍔 look Awesome keep up the good work

[@ABM261-zi2gl]

Did i miss the temp of the smoker?

[@jerrodwilliams6789]

Im trying your recipe tonite...just curious how much did that smoker set you back?

[@CinCityFantasyFootball]

Jerrod Williams I just bought the smoker from tractor supply for 170. I love it. I got some seal for the doors. Another 10$. The thermostat was way off so I bought another 10$ more.

[@pamelapelech3249]

It looks delicious

[@ironman0370]

What was the total smoke time on the burgers? Your last check was 2.5 hours, but you never said how long total. Thanks

[@TURBOMAGNUM]

I generally don't pay much attention to how long. I look at the temp of the meat, as long as it is low and slow. Get a meat probe and smoke until your meat is at the temp you prefer.

[@armadillotoe]

Have you ever tried smoking a batch, then freezing them? I would like to be able to pull them from the freezer, and either put them on a grill, or hot cast iron pan to sear/heat, and have that smoked flavor.

[@theoversouls]

I vacuum freeze mine in Food Saver bags. Works great. We just microwave them, and they definitely retain the smoke flavor. I freeze them still warm which kind vacuum-marinates them with their own juice post-cooking, if you catch my drift. I smoke chicken breast strips seasoned various ways and do the same thing.

[@mcfalcia]

Thanks for the video. 160 seems a little high for me, but I know my wife would be ok with it.

[@Doug6714]

Those burgers look amazing. Keep Smoking!

[@wings05fan]

It always trips me out how people have their smokers/grills so close to the wall!

[@danielhoughtelling9721]

12 inches or greater is recommended for combustible materials. At least his grill is up against brick.

[@TURBOMAGNUM]

The brick wall help holds a steady temp better than out in the open. Radiant heat

[@colinbutler2552]

160 + degrees on hamburger ? Damn you like 'em DONE. WAY done... to each their own...

[@eastonlee5102]

Hamburger is not hamburger! Grind your own,you will never go back!

[@USA__2023]

Yup, hard to make hamburgers with store bought ground beef after you grind your own. Another plus is you don't have to cook them to 165 to be safe

[@micahroberts3564]

Damn, dryer than a popcorns fart. You need to smoke em till about 140f. Then sear em till they get to temp. Burger patties need to be 20% or more fat or they dry out, especially at this thickness

[@jerrodwilliams6789]

Also I know there probably isn’t one...are any of those fixed thermometers that come with the grill accurate? Mine is 24 degrees off.

[@TURBOMAGNUM]

My smoker was about $150 at the time I got it. As for the thermometer, mine was off about 50 deg. but now I am using dual probe electronic that has one probe just for monitoring the inside temp of the oven along with the internal temp of the meat. Works great!

[@jflory0207]

I must have missed it but I never heard what temp the smoker was running at

[@TURBOMAGNUM]

225 to 250F

[@davescookingshow]

just a friendly tip especially when smoking burgers grind your own burger I personally use a chuck roast that way you don't have to go to well don't with the burgers

[@TURBOMAGNUM]

Good tip brother. Maybe one day when I am not so spread thin I will do just that!

[@simeontown6693]

Do you believe in adding egg

[@Kenney9120]

Crust is good for a burger, but smoke is the reason I use charcoal.

[@TURBOMAGNUM]

So you dont use wood?

[@Kenney9120]

I prefer hickory

[@ourcollectiveinsanity]

A-mazing!

[@twistedpixel2558]

Raise your own or buy them live on the hoof. That's the best hamburger you can get.

[@alexvids9232]

i grill mine with charcoal and throw in a chunk of hickory. done in 10 minutes and AMAZING.

[@HotDogBunN2YG]

Try doing that but move all the coals to one side and cook on low heat for 1 hour then move to the coals, works great with steak too. I melt butter over them while they cook.

[@mcm4point2o]

canadian tux, yes please

[@44jfree]

Why start the fire over the sewage?

[@1nvisible1]

Thank you Misterturbo I smoke some burger to 70 Celsius take 16 hours so delicious no bark on exterior perfect grey inside

[@FirstLast-numba1]

imo everything tastes better smoked

[@edwinkania5286]

Bout to set the sewer system on fire!!!!

[@TangoCharlieAlpha]

So you don't bother with reverse searing your burgers? I've heard they are more spongy if you don't do that.

[@TURBOMAGNUM]

I think that would defeat the purpose of putting them in the smoker. You want the smoke to penetrate the meat, if the outside is seared I don't think that would happen.

[@TangoCharlieAlpha]

@@TURBOMAGNUM No, you smoke it....let it rest......THEN sear it. You do that very last. Makes the outside crispy and browns it more. Smoke is locked in.

[@AndersonsSmokeShow]

mydejavooo I’ve smoke burgers a bunch of times and never sear them. I smoke at 225F until the burgers reach 150F. Absolute GOLD!

[@magicjoe86]

How long does it usually take you to get that temp in meat? 1hr or 2hrs? Does it come out dry?

[@robgionet9582]

@@magicjoe86 that's why he added water to the pan. That will keep the air in the smoker humid and prevent the meat from drying out. Without the water pan the meat may become dry.

[@despachojuridicofiscaldela1395]

Va multumesc

[@TURBOMAGNUM]

mulțumesc

[@captaineo8399]

Delicious 😋

[@KIRBBQ]

Nicely done, TFS!

[@raulgallegos6137]

That's too much Damm work for a burger if you ask me, but kudo's to you.

[@hemiboy9860]

Have you ever ate a smoked burger

[@jpenn466]

They with the hard work when done right bro.

[@plumpye474]

You lost me when ya said you didn't like smoke taste that much that's Sacralige LoL just kiddin but I'm try this out I made few smoked meatloafs few days ago best meatloaf ever eat in my entire life Thanks for sharing your method of smoking burgers

[@TURBOMAGNUM]

Thanks, I did a smoked meatloaf a few years ago before I had the smoker. I did it in a gas grill with a little wood in with it. Turned out ok but not like it would in a smoker. I will have to try it again!

[@ro_pews]

What kind of cheese?

[@TURBOMAGNUM]

Cheddar, sharp

[@dbcooper692]

what temp on this cook

[@TURBOMAGNUM]

I try to keep it at 225F.

[@quentin768]

What do you have around your water tray?

[@TURBOMAGNUM]

Those are lava rock from a gas grill that I had laying around. Trying to disperse the heat evenly in the smoker. Dont know if it works or not but what the hey!

[@quentin768]

Speaking of dispersing heat. Have you looked at Dyna Glo Vertical Smokers? They have an offset box on their vertical smokers. Would you recommend a convection plate?

[@TURBOMAGNUM]

That's exactly what I am using, the Dyna Glo Vertical Smoker. I dont know if a convection plate would do that much good but its worth a try. The water tray itself could be considered a "convection plate" where I have it placed on the first shelf of the smoker.

[@moncorp1]

@@quentin768 ~ dude. did you even watch the video??????

[@hrdkorebp]

I don’t get it, there doesn’t seem to be logic in smoking burgers that long. Like you said, they only take in smoke flavor for an hour, there is no muscle or fat that needs to be broken down or rendered. Not that low, not that slow.

[@TURBOMAGNUM]

You will get it someday, after you have done it.

[@timthomas325]

U got gravel in that rub?

[@dreway4161]

If you looking you ain’t cooking lol

[@dougkaylor2528]

lighting charcoal over a drain is not a bright idea, gases in drain could explode !!!!

[@TURBOMAGNUM]

AGAIN, its a well. Filled with water.

[@dougkaylor2528]

@@TURBOMAGNUM even so, gases collect in low places, plus your contaminating ground water ...

[@TURBOMAGNUM]

@@dougkaylor2528 You are right. I am an Idiot. At this point I am just lucky to be alive.

[@walterhaines7774]

How do you get the smoker to stay at the correct temperature

[@TURBOMAGNUM]

Keep an eye on it and add more coals or more wood when needed.

[@jonathond1982]

You're out of water in your pan there.

[@jerrycleek2448]

Did you flip the burgers?

[@TURBOMAGNUM]

No, not really a need with a smoker.

[@edwardvalentino3835]

Try cinnamon

[@bradleyford987]

Ever heard of methane gas!? Not a good spot to light the chimney LOL

[@stormcrow4805]

TURBOMAGNUM has mentioned that this is a well. I would also point out that sewage manhole covers, the systems that may have methane, are either totally enclosed or have very small holes. Storm drain manhole covers, on the other hand, would have large grating like the one in the video.

[@kenjones2819]

if u not sharing the spice no need to watch

[@adolfohernandez6134]

Who cares?...it’s something he bought at Costco like everyone else including myself,that’s why he keeps it a secret..take care brother..lol

[@mikewhittington6054]

sad sad sad

[@codyholt8290]

Mr. Exciting!

[@sebhitmanmodelworld8110]

Why use brickets? i find they leave a disgusting bitter taste and over smoke flavor almost ''toxic feel'' to it

[@TURBOMAGNUM]

I haven't experienced any of what you described with charcoal.

[@sebhitmanmodelworld8110]

Which one you use? maybe it's just the one i've used. It was kingsford blue bag Love your video by the way!

[@manuelarreguin9355]

Ur probably not burning ur coals correctly. When u have thick white smoke coming out of ur smoker, that’s a bad sign. Only thing I can think of, I find Kingsford is a great fuel source and leaves minimal tastes and allows actual wood flavorings to penetrate the meat

[@joekidd777]

@Genghis Chuan smoking with pure wood is ok for maybe a few hours of smoking thin meats but not when your smoking pork butts like for 12 hrs or more. The wood smoke ruins the meat flavor

[@weege001]

so not a fan of using brown sugar on everything for smoking.. my stuff turns out just great without it..160? might as well be eating shoe leather.. medium rare is the way to go

[@TURBOMAGNUM]

The USDA recommends cooking any commercially available ground beef to 160 to kill any unwanted bacteria that might have been introduced along the way. You can get a 20% fat hamburger to make commercial meat more juicy. Like davescookingshow recommended in a previous comment, if you grind your own burger from chuck or steak you wouldn't have to go to well. As for the brown sugar, that is what's great about making your own. You can put in or leave out whatever you want.

[@RedfishInc]

Hamburgers are best pink and juicy as god intended them to be.

[@23vespid]

That's how you end up in the hospital. Hamburger is the meat most prone to food-borne illness for a number of reasons, and grinding your own won't fix that, it is the LAST meat you should leave undercooked.

[@moncorp1]

@@23vespid ~ yep. I got one of the bad ones one time. Looked so good and juicy. Looked like the perfect burger. Just the right shade of pink. Then later that night disaster struck. I was like a fire hose at both ends for about 10 hours. It was the most miserable and sick I've ever felt. Never again. Only well done burgers for me thanks.

[@GoGoGonzo77]

ROFLMFAO! Start with the best burgers you can get, yeah we went to Costco and got burgers. Fail.... you got the cheapest nastiest meat on the market! Go to a true butcher for the best meat!