Boosted Smoked Burgers
Cuisine: Hamburgers
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 lb. ground chuck 15-20 percent fat (makes 4 burgers)
  • salt to taste (garlic salt if you like)
  • fresh ground black pepper to taste
  • Kelly Craig Smoke Sack or BBQ Drop, Soak & Smoke – wood of your choice
  1. Heat the grill. On a gas grill, bring temp to about 450F. On a charcoal grill, pour glowing coals to create high heat and low heat cooking zones.
  2. With meat in bowl, season lightly, but throughout, mixing only gently.
  3. Make patties by shaping them gently. Don’t over handle the meat.
  4. Select a Smoke Sack or BBQ Drop, Soak & Smoke puck (try pecan, hickory, or mesquite if you’re looking for suggestions)
  5. Place the sack or foil packet of wood chips onto the heat source.
  6. Close grill lid and allow smoke to build.
  7. Place burgers on grill over high heat and close lid for two minutes. Do not move or press the patties. Allow dark grill marks to develop.
  8. Open grill and flip burgers once.
  9. Close lid and cook for two more minutes over high heat area.
  10. Open grill and move to indirect or low heat area. Again, do not press down or over-handle the patties.
  11. Close lid and allow to cook for another 2-3 minutes for medium rare, 3-4 minutes for medium rare, or 5-6 minutes for well done.
  12. TIP: It’s best to use a remote reading meat thermometer to assess doneness. Carefully insert the probe into the center of one burger when you move it to lower heat to finish cooking. Medium rare is 125°-130° F. Medium is 135°-140° F. Medium-well is 145°-160° F. Well-done is 160° F and up.
Recipe by 50 Campfires at