Insanely Good Basic Smoked Hamburgers

Recipe by East Oak

Smoking hamburgers might seem like a waste of time, but the extra cook time and a bit of planning ahead make it absolutely worth the effort.

Flavor & Texture

Smoked flavor	Maturity	Humidity	Taste	Smell
Mild/Light Flavor	Well Done	Slightly Dry	Seasoning permeates the patties well Juicy and firm patties with a satisfying bite	Strong smoky aroma complemented by the rich, grilled beef flavor

8 portions of ground beef (5 oz / ~140 g each) 1/3 cup premium extra virgin olive oil (EVOO)
8 burger buns
Lettuce, bell peppers, red cabbage, tomatoes
Ketchup, mayonnaise
Cheese slices

Prep time	Cooking time	Total time
15 min	1 hour 20 min	1 hour 40 min（ including searing）

Divide 1 kg (about 2.2 lbs) of ground beef into 8 portions, each weighing about 5 oz (140 g). Form into patties and season with salt and black pepper.
Soak walnut wood chips in water for 15 - 20 minutes before use.
Wash and slice lettuce, bell peppers, red cabbage, and tomatoes.

Preheat: Fill the smoker box with soaked walnut wood chips. Add half a container of water to the water tray to maintain moisture. Preheat the smoker to 225°F (107°C) for 15 minutes.
Cooking: Place the beef patties into the preheated smoker. Set the temperature to 225°F (107°C) and cook for 1 hour 20 minutes.
Check Status: After 30 minutes, check the patties. Add burger buns and cheese slices during the final stage of cooking, and replenish wood chips if needed.

After smoking, remove the patties from the smoker and transfer them to a hot skillet over medium-high heat. Sear each side for 1-2 minutes until the exterior becomes crispy and browned.