How to Smoke Burgers: Temperature, Time and Tips

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To smoke burgers, run your smoker at 225 to 275°F and cook 1-inch-thick patties until they reach 160°F (71°C) in the center, which usually takes about 45 minutes to 1½ hours depending on the smoker and the temperature. For a browned crust, pull them a little early and finish with a quick, hot sear.

Smoked burgers are juicy, deeply flavored and almost hands-off. They won't have the crust of a smash burger unless you sear them at the end, but the smoke flavor is worth the wait, and it's an easy way to cook a big batch at once.

Best smoker temperature for burgers

USDA food safety guidance says to keep the air temperature in a smoker between 225 and 300°F throughout cooking. Within that range, there's a trade-off:

• 225 to 250°F (107 to 121°C): the most smoke flavor and the gentlest cook, but the longest wait.
• 250 to 275°F (121 to 135°C): a good middle ground with plenty of smoke and a more reasonable timeline.
• Around 300°F (149°C): faster, with less smoke flavor. Useful when dinner is running late.

Use the smoker's air thermometer (or a separate probe at grate level) to monitor the cooking temperature, and a food thermometer for the burgers themselves.

How long to smoke burgers

Times depend on patty thickness, starting temperature, your smoker and the weather, so treat these as rough starting points and go by temperature:

• 1-inch patties at 225 to 250°F: about 1 to 1½ hours.
• 1-inch patties at 275°F: about 45 minutes to 1 hour.
• ¾-inch patties: start checking 15 minutes sooner.

Start checking early with an instant-read thermometer. Insert it through the side into the center of the thickest patty.

How to smoke burgers step by step

1. Choose 80/20 beef. The longer cook renders more fat, so lean beef can dry out. See our ground beef guide.
2. Shape thick patties. Make them about 1 inch thick with a dimple in the center. Thick patties have time to absorb smoke before they're done. Our guide to forming burger patties has the details.
3. Chill them. Keep the patties in the fridge while the smoker heats up so they hold their shape.
4. Heat the smoker to your target temperature and let it settle.
5. Season the outside just before the patties go on.
6. Smoke without fussing. Place patties directly on the grate. You don't need to flip them; once at the halfway point is plenty if your smoker has hot spots.
7. Add cheese for the last 3 to 5 minutes so it melts.
8. Pull at 160°F and toast the buns while the burgers rest for a couple of minutes.

Best wood for smoked burgers

Beef handles assertive smoke well, but burgers are small and cook relatively quickly, so you don't need much.

• Hickory: classic, bold barbecue flavor. USDA guidance lists hickory, apple and maple as good choices for smoke flavor.
• Oak: medium, balanced smoke that's hard to overdo.
• Cherry or apple: milder and slightly sweet, and they add a deeper color.
• Mesquite: very strong. Use a little, or blend it with oak.

On a pellet grill, any of these pellet blends work. Aim for clean, thin, bluish smoke rather than thick white smoke, which can taste bitter.

Add a crust with a reverse sear

Smoking alone gives you a soft, burnished exterior rather than a crisp crust. To fix that, reverse sear:

1. Smoke the burgers until they're about 10 degrees short of 160°F.
2. Meanwhile, heat a grill to high or preheat a cast iron skillet until very hot.
3. Sear the burgers about 1 minute per side, until browned and the center reads 160°F.
4. Add cheese and let it melt from the residual heat.

You get smoky flavor inside and a browned crust outside. A hot griddle works for the sear too.

Why smoked burgers can stay pink at 160°F

Smoked meat often has a pink "smoke ring" just under the surface. Gases from burning wood and charcoal, such as nitric oxide and carbon monoxide, can bind to the meat's pigment and keep it pink even after it's fully cooked. USDA notes that cooked ground beef can also stay pink past 160°F for other reasons, and that brown beef isn't proof it's done either.

The takeaway: don't judge smoked burgers by color. Go by the thermometer. Read more in is it safe to eat a medium-rare burger? and our burger temperature guide.

Tips for better smoked burgers

• Keep the lid closed. Every peek lets heat and smoke escape and adds time.
• Use a melty cheese. American, cheddar and pepper jack all melt well in a smoker. See the best cheese for burgers.
• Toast the buns on the grill or in the skillet for 30 to 60 seconds right before serving.
• Smoke extras. Smoked patties keep 3 to 4 days in the fridge and reheat well. See how to reheat a burger.

FAQ

What temperature do you smoke burgers at?

Anywhere from 225 to 275°F works well for flavor. USDA guidance is to keep the smoker between 225 and 300°F the whole time.

How long do burgers take to smoke at 225°F?

About 1 to 1½ hours for 1-inch patties, but go by internal temperature, not time. They're done at 160°F.

Should you flip burgers in a smoker?

It's not necessary. The heat surrounds the patties. Flip once halfway only if your smoker cooks unevenly.

Can you smoke frozen burgers?

It's better to thaw them in the fridge first. Frozen patties take much longer and cook less evenly, and it's harder to season them well. If you're starting from frozen, see how to cook frozen burgers.