On Fri, 27 Jul 2007 10:39:58 -0700, Nonnymus >
wrote:

>
>
>Steve Calvin wrote:
>> Matt wrote:
>>> I've had good luck cold smoking my burgers for about 20-40 minutes in
>>> my smoker, then tossing them on the grill. I do the same with steaks,
>>> when time allows.
>>
>> Interesting. I frequently cold smoke steaks prior to grilling them but
>> never thought of doing it with burgers. Thanks for the idea!
>
>Since you're just cold smoking, and not cooking, the burgers, make them
>very thin to get more surface area. They can be reformed before grilling.
>
Hey wait. Ok I have a grill and a smoker and I can grill and I can
smoke, and I've been doing both a long time. But you just went over my
head. I have pre-smoked my burgers and chicken breasts for years,
usually putting them on when I have finished a brisket or something,
then I put them in the freezer and throw them on the grill (Weber gas)
when I want one. So what do you mean "cold smoking"? If I smoke my
burgers and breasts 20-40 minutes to get the smoke flavor I want, they
are always at least partially cooked. Enlighten me on cold smoking
please. I assume that is a temperature range?