smoker ChartsDATASHEET // CT-SM-042
smokerSTATE: REFRIGERATEDVERIFIED DATASHEET
How Long to Cook Beef Burger Patties (1/3 lb Fresh 80/20) in the smoker
Specification: 1/2 lb thick ground chuck patties (80/20), chilled firm before smoking, seasoned with coarse pepper rub
Target Temp
225°F (107°C)
Indirect Smoke
Total Time
45–60 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
160°F (71°C) internal (reverse-seared at 150°F)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 225°F (107°C) with your choice of wood. Prepare beef burger patties (1/3 lb fresh 80/20) (1/2 lb thick ground chuck patties (80/20), chilled firm before smoking, seasoned with coarse pepper rub).
2
Cook
Cook for 45–60 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Deep pink smoke ring visible throughout patty, juices bubbling clear, center reads 160°F. Confirm internal temperature reaches 160°F (71°C) internal (reverse-seared at 150°F). Rest for 5 minutes before serving.
Verification Basis & Testing Rig
USDA FSIS 160°F Ground Beef Safety Threshold; Oklahoma Joe's Smoked Burger Standards.
Pro Tip: Form patties thick (1 inch minimum) and chill them cold before placing in the smoker; thick cold patties absorb maximum wood smoke.
Related smoker Cook Times
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250°F (121°C)2.5–3 hours (~25-30 mins per lb)
Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)