YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
There is nothing like a classic cheeseburger on the grill, but when you fire-up the Loaded Wichita offset wood smoker for burgers you know it’s about to get even better. This method means cooking the burgers away from the flames (or indirectly) allowing the smoky flavor of the wood / charcoal to slowly penetrate the burgers. The low and slow approach allows the natural flavors of the burgers to develop, creating a rich and more complex flavor profile. And cooking your burgers at a lower temperature also helps retain all those natural juices for what we think is one of the best burger bites around!
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Recipe from Matt Craven of @cravens_smoke_pit on Instagram
Learn more about the Yoder Smokers Loaded Wichita:
https://www.yodersmokers.com/offsets/the-loaded-wichita/
INGREDIENTS
- 2.5 pounds of ground brisket
- Yoder Smokers Beef Rub
- Classic American Cheese
- Hamburger Buns
- Toppings of your choice
INSTRUCTIONS
- Fire up the Yoder Smokers Loaded Wichita.
- Start lump charcoal ( I used Jealous Devil) in a chimney and let the coals burn till they are all turning white. Preheat one or two pieces of hickory for later.
- While charcoal is heating up, form 6 one-third pound patties with the 80/20 ground beef and season well with Beef Rub from Yoder Smokers. Place back in fridge till your Wichita is up to temp.
- When your charcoal is ready, dump into firebox and add one piece of hickory. Close the lid, open vents, and bring smoking chamber up to temp. I like 225-250 degrees.
- Place Burger patties on top rack and start smoking. I flip and rotate the patties every thirty minutes until desired temp is reached. Add American cheese and leave on grill till cheese has melted.
- Make it a single or double, add your favorite toppings and enjoy! The Smoked Classic Cheese Burger has become a favorite here, and definitely worth trying out!
There is nothing like a classic cheeseburger on the grill, but when you fire-up the Loaded Wichita offset wood smoker for burgers you know it’s about to get even better. This method means cooking the burgers away from the flames (or indirectly) allowing the smoky flavor of the wood / charcoal to slowly penetrate the burgers. The low and slow approach allows the natural flavors of the burgers to develop, creating a rich and more complex flavor profile. And cooking your burgers at a lower temperature also helps retain all those natural juices for what we think is one of the best burger bites around!
—
Recipe from Matt Craven of @cravens_smoke_pit on Instagram
Learn more about the Yoder Smokers Loaded Wichita:
https://www.yodersmokers.com/offsets/the-loaded-wichita/
INGREDIENTS
- 2.5 pounds of ground brisket
- Yoder Smokers Beef Rub
- Classic American Cheese
- Hamburger Buns
- Toppings of your choice
INSTRUCTIONS
- Fire up the Yoder Smokers Loaded Wichita.
- Start lump charcoal ( I used Jealous Devil) in a chimney and let the coals burn till they are all turning white. Preheat one or two pieces of hickory for later.
- While charcoal is heating up, form 6 one-third pound patties with the 80/20 ground beef and season well with Beef Rub from Yoder Smokers. Place back in fridge till your Wichita is up to temp.
- When your charcoal is ready, dump into firebox and add one piece of hickory. Close the lid, open vents, and bring smoking chamber up to temp. I like 225-250 degrees.
- Place Burger patties on top rack and start smoking. I flip and rotate the patties every thirty minutes until desired temp is reached. Add American cheese and leave on grill till cheese has melted.
- Make it a single or double, add your favorite toppings and enjoy! The Smoked Classic Cheese Burger has become a favorite here, and definitely worth trying out!
