Are there any smoker/bbq gurus here? I have questions.

[Faster horses]

We got a new pellet smoker, I have cooked chicken thighs (for the first cook, as advised) and pork chops. All turned out well. Today I tried a Sirloin tip roast, not one of my favorites, but I thought it was a good one to experiment with. I used a Meater (wireless probe) and set it finish at 145 degrees. I set the grill temperature to 225. The roast was really rare at 145 degrees so I cooked it longer. I have a nice 1/8" smoke ring but the roast is too smoky tasting for us. What should I have done differently? I was able to cut the 'bark' off and I will cook it in the pressure cooker and make BBQ beef sandwiches out of what is left. I'm glad I used a roast that isn't my favorite cut for the first time. I used Bear Mountain pellets, but all I could find was Smokey Apple Whiskey in Bear Mountain pellets. (Maybe no one else like them, since they were the only flavor left. ).
Anyway, I am open to tips and tricks, so please let me know what you know.
I just noticed this smoker is sitting under the window and the window is smoked up. This one has vents instead of a smoke stack.
That window being smoked up bothers me more than the roast!!! There isn't anywhere else to put it that has access to a plug in.
I can cook a roast at 300 degrees and not have it be smoked, right?
Help!!!!!

 

[Puzzled]

I know nothing.
Oh, almost forgot. I did figure out one time how to burn boiled eggs.

 

[Nicky]

We love tip roasts on the pellet grill. Mike is the BBQer so I will ask him what he does. And yes you should be able to cook without smoking it. It will always have some smoke to it but shouldn't be overpowering.

 

[Older Whiskey]

I haven't had a smoker for over 10 years. I always used mesquite and never had a problem with too much smoke.

I wish I could offer advice, but I was never good with a smoker. I had my best results with pit BBQ. Too much work these days. My biggest problem with the pellet smokers and cookers, was the clean up. I love my little electric Weber as it is self cleaning.

 

[Faster horses]

I haven't had a smoker for over 10 years. I always used mesquite and never had a problem with too much smoke.

I wish I could offer advice, but I was never good with a smoker. I had my best results with pit BBQ. Too much work these days. My biggest problem with the pellet smokers and cookers, was the clean up. I love my little electric Weber as it is self cleaning.

I get that!!!!!!!!! Smokers require quite a bit of clean-up which falls on me. I know our daughter's boyfriend mentioned how much they like the electric smokers. Show me/us a picture of yours, please.

 

[Faster horses]

We love tip roasts on the pellet grill. Mike is the BBQer so I will ask him what he does. And yes you should be able to cook without smoking it. It will always have some smoke to it but shouldn't be overpowering.

I would really like to know what he does. I have several tri-tip roasts, I experimented with a sirloin tip roast because I don't care for them as much. I was able to cut the bark off the one I over-smoked. sliced it, and put BBQ sauce on it and it was delicious. Had a bit of smoke flavor and BBQ sauce, so all wasn't lost.

 

[Big Muddy rancher]

I would really like to know what he does. I have several tri-tip roasts, I experimented with a sirloin tip roast because I don't care for them as much. I was able to cut the bark off the one I over-smoked. sliced it, and put BBQ sauce on it and it was delicious. Had a bit of smoke flavor and BBQ sauce, so all wasn't lost.

My Treager has a setting for smoke that I start my brisket on the turn it up after a hour or two of smoke, Tammy doesn't like too much smoke. I wrap ,y Brisket in un waxed butcher paper. I get it from Treager. It doesn't ,make the meat sweat like foil
Try yoyr roast a bit higher temp as when it burns hotter it doesn't smoke as much.

 

[Faster horses]

I cooked hamburgers on it today. (Little story here), they had Wygu burger on sale at the local grocery store. $7/lb. made into 2 thick patties. I have been wanting to try Wygu and there was an opportunity, so I bought a package. Like I said, they were thick (1/2# each) and I debated on doing something to make them thinner. But I didn't. So I get the smoker up to 450 degrees and cook the burgers. Nice grill marks, both sides so I took them off the grill. Ugh! Raw! So I put them back on for awhile-not sure how long-and took them off again. I checked them, thought they were okay. They weren't. They were cooked through (warm in the middle) but very rare. Mr. FH ate his and liked them, I put mine in the microwave, I just couldn't eat a red burger. Blood was running out of it. I wound up giving some of mine to him.
Later he called me as he was in the shop, just to tell me that was 'THE BEST BURGER he had ever had!"

To each his own.

This smoker doesn't have a smokestack, it has vents. I had it too close to the window and it smoked up the window glass. So now I get to clean the smoker AND the window. I think it's time to go read a book.

 

[Puzzled]

Maybe it has a faulty thermostat ? Or do they have thermostats ?

 

[Nicky]

Mike says "225 is considered a 'smoke' temperature". He usually smokes ours for a half hour then turns it up to 325. ISince it sounds like yours smokes alot you probably wouldn't want to smoke it at all. If you like it medium rare take it off just before that and let it sit for 5*10 minutes. We slice it thin against the grain.

Can you use an extension cord and get it away from the window?

 

[Faster horses]

Thanks so much, Nicky!! I went past what was 'medium rare' because it felt very rare,
so I overdid the time at 225. Now I know not to do that at 225. I am not a fan of deep
smoke flavor.

We were at a Basque wedding and they had a professional there to smoke the brisket. He bragged about how good he was--how many contests he had won, etc; he smoked that brisket so long that it was bitter and no one could eat it. It was a BIG wedding with lots of brisket--the groom (our nephew) was just sick about it. Another cousin smoked some lamb and did an amazing job smoking that so it was all gone.

 

[Nicky]

That would be irritating!

 

[Faster horses]

That would be irritating!

and expensive!!

 

[Big Muddy rancher]

I cooked hamburgers on it today. (Little story here), they had Wygu burger on sale at the local grocery store. $7/lb. made into 2 thick patties. I have been wanting to try Wygu and there was an opportunity, so I bought a package. Like I said, they were thick (1/2# each) and I debated on doing something to make them thinner. But I didn't. So I get the smoker up to 450 degrees and cook the burgers. Nice grill marks, both sides so I took them off the grill. Ugh! Raw! So I put them back on for awhile-not sure how long-and took them off again. I checked them, thought they were okay. They weren't. They were cooked through (warm in the middle) but very rare. Mr. FH ate his and liked them, I put mine in the microwave, I just couldn't eat a red burger. Blood was running out of it. I wound up giving some of mine to him.
Later he called me as he was in the shop, just to tell me that was 'THE BEST BURGER he had ever had!"

To each his own.

This smoker doesn't have a smokestack, it has vents. I had it too close to the window and it smoked up the window glass. So now I get to clean the smoker AND the window. I think it's time to go read a book.

Generally you have to cook burgers quite awhile.
Can you check internal temp on your burgers?
My probes have played out.

 

[Faster horses]

Generally you have to cook burgers quite awhile.
Can you check internal temp on your burgers?
My probes have played out.

Good question! I am not sure. I did get a 'Meater' wireless thermometer, but I don't trust it. I always test with my digital thermometer, but not burgers. I'll try to find out.

 

[Faster horses]

Generally you have to cook burgers quite awhile.
Can you check internal temp on your burgers?
My probes have played out.

I found this:

Using a Meat Thermometer for Hamburgers​

A meat thermometer is the ideal tool for accurately measuring the internal temperature of hamburgers. This ensures that the burgers are cooked to a safe temperature, which is crucial for preventing foodborne illnesses.

Types of Meat Thermometers​

There are several types of meat thermometers you can use:

• Instant-Read Thermometers:
  • Provide quick temperature readings.
  • Best used towards the end of cooking.
• Probe Thermometers:
  • Have a long metal probe that can be inserted into the meat.
  • Suitable for various cooking methods, including grilling and baking.
• Wireless Thermometers:
  • Allow you to monitor the temperature from a distance.
  • Ideal for multitasking while cooking.

Safe Cooking Temperatures for Hamburgers​

To ensure safety, hamburgers should be cooked to the following internal temperatures:

Blue Rare	115-120°F	Completely red center	Under 4 minutes
Rare	120-125°F	Mostly red center	4 minutes
Medium Rare	130-135°F	Slightly red center	5 minutes
Medium	140-145°F	Light-pink center	6-7 minutes
Medium Well	150-155°F	Slightly pink center	7-8 minutes
Well Done	Over 160°F	Completely browned center	8-9 minutes

[th]

Doneness Level​

[/th][th]

Internal Temperature​

[/th][th]

Appearance​

[/th][th]

Cook Time (Approx.)​

[/th]​

Importance of Using a Meat Thermometer​

Using a meat thermometer is essential because:

• It provides an accurate reading, ensuring the meat is cooked properly.
• It helps prevent foodborne illnesses by ensuring the meat reaches a safe temperature.
• It eliminates guesswork, allowing for consistent cooking results.

In summary, a meat thermometer is a reliable tool for checking the temperature of hamburgers, ensuring they are safe and delicious.

butcherbbq.com​

webstaurantstore.com​

 

[Faster horses]

We had Patty Melts at Perkins, our local family restaurant. The hamburger was fried to a crisp. I am not joking. I called the waitress over and she called the assistant manager on duty who looked at the hamburger and said "we have to cook them well-done." We told her we have had hamburgers/patty melts there at different times and they WERE NEVER cooked like that. These were like sizzled on the edges. She was rather defiant, so we just paid and left.

A few days later, a friend and I went to Perkins. She wanted their smash burger. I related to her what had happened to us with the patty melts. Sure enough, her hamburger was cooked the same way. The real manager was there then so we talked with him. He said they put water on the grill and then a weight on the burger while it cooks!! Talk about a way to ruin a burger!!!!!!!!! He was going to take one home and try it, it will be interesting what he has to say the next time we are there.

 

[Faster horses]

I found this:

Using a Meat Thermometer for Hamburgers​

A meat thermometer is the ideal tool for accurately measuring the internal temperature of hamburgers. This ensures that the burgers are cooked to a safe temperature, which is crucial for preventing foodborne illnesses.

Types of Meat Thermometers​

There are several types of meat thermometers you can use:

• Instant-Read Thermometers:
  
  • Provide quick temperature readings.
  • Best used towards the end of cooking.
  • Have a long metal probe that can be inserted into the meat.
  • Suitable for various cooking methods, including grilling and baking.

Safe Cooking Temperatures for Hamburgers​

To ensure safety, hamburgers should be cooked to the following internal temperatures:

Blue Rare	115-120°F	Completely red center	Under 4 minutes
Rare	120-125°F	Mostly red center	4 minutes
Medium Rare	130-135°F	Slightly red center	5 minutes
Medium	140-145°F	Light-pink center	6-7 minutes
Medium Well	150-155°F	Slightly pink center	7-8 minutes
Well Done	Over 160°F	Completely browned center	8-9 minutes

​

Importance of Using a Meat Thermometer​

Using a meat thermometer is essential because:

• It provides an accurate reading, ensuring the meat is cooked properly.
• It helps prevent foodborne illnesses by ensuring the meat reaches a safe temperature.
• It eliminates guesswork, allowing for consistent cooking results.

In summary, a meat thermometer is a reliable tool for checking the temperature of hamburgers, ensuring they are safe and delicious.

butcherbbq.com

webstaurantstore.com​

Then they actually recommend a couple:
The best meat thermometers for cooking hamburgers include the ThermoPro TP19 Waterproof Digital Meat Thermometer for its fast response time and accuracy, and the FireBoard Spark Instant Read Digital Waterproof Meat Thermometer for premium performance. Both options help ensure your burgers are cooked to the right temperature without overshooting.

ddrbbqsupply.com

heygrillhey.com​

Best Meat Thermometers for Cooking Hamburgers​

When it comes to cooking hamburgers, using a reliable meat thermometer is essential for achieving the perfect doneness without overshooting the temperature. Here are two top recommendations:

Recommended Thermometers​

ThermoPro TP19 Waterproof Digital Meat Thermometer	- Fast response time - Waterproof durability - Clear digital display - Accurate readings for various meats	Affordable
FireBoard Spark Instant Read Digital Waterproof Meat Thermometer	- Premium performance - Extremely fast response time - High-end build quality - Ideal for precise temperature control	Higher-end

Why Use a Meat Thermometer?​

• Accuracy: Ensures burgers are cooked to the correct internal temperature, preventing foodborne illnesses.
• Speed: Quick readings help avoid overshooting the desired doneness, especially important for thin patties.
• Consistency: Helps achieve the same level of doneness every time, enhancing your cooking skills.

Using these thermometers will help you cook hamburgers safely and deliciously, ensuring they are juicy and flavorful.