![]() ![]() Tips for Smoking Hamburgers on Different Grill Types This destruction of harmful pathogens in meat using certain time and temperature combinations is known as meat pasteurization.Īnd here is what the inside of a burger smoked for an hour and then seared to a final serving temperature of 147☏ looks like……. If you cook your hamburger to one of the internal temperatures listed in the chart and then hold it at or above that temperature for the specified amount of time you will kill the same amount of pathogens as if you cooked it to 160 degrees Fahrenheit. Notice the FDA Meat Pasteurization Time and Temperature chart above. Anything smaller than the 6-ounce to the 8-ounce range will turn dry and anything larger is akin to eating a meatloaf between two buns.Ĭut it in half and share, I’m sure there’ll be plenty of suitors.įDA Meat Pasteurization Time and Temperature Chart ![]() The higher the cooking temperature the less smoking time for your burgers.Īs far as the size of your burgers is concerned, you can make them smaller than 6 to 8-ounces but I find that they have a tendency to become dry.Įight ounces seems to be the sweet spot. I find that you can get great results anywhere from 225 to 300☏. #HAMBURGER WELL DONE TIME FREE#If you think 140☏ is too high then feel free to pull your burgers off the heat earlier.ĭo you need to smoke your hamburgers at 225☏? No. The burgers in all of the photos in this post were cooked to this temperature and higher after their final searing. You can then finish your burgers directly over high heat if you want to give them a nice crust. The internal temperature of the burger will be around 140☏ after an hour of smoking. Without using a thermometer to track your temperatures you really are just guessing when your burger is done. Tracking the internal temperature of a smoked hamburger on a grill with a temperature probe inserted into the side of the burger patty. ![]()
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