smoker ChartsDATASHEET // CT-SM-048
smokerSTATE: FROZENVERIFIED DATASHEET
How Long to Cook Beef Burger Patties (Frozen Raw) in the smoker
Specification: Commercial 1/3 lb frozen beef burger patties, placed directly on smoker grates without thawing
Target Temp
225°F (107°C)
Indirect Smoke
Total Time
60–75 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
160°F (71°C) internal
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 (frozen raw) (Commercial 1/3 lb frozen beef burger patties, placed directly on smoker grates without thawing).
2
Cook
Cook for 60–75 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Dark amber smoke ring on edges, firm texture with clear juices, 160°F internal reading. Confirm internal temperature reaches 160°F (71°C) internal. Rest for 3 minutes before serving.
Verification Basis & Testing Rig
USDA FSIS 160°F Safe Internal Temperature for Ground Beef; Pit Boss Pellet Grill Frozen Patty Specs.
Pro Tip: Frozen patties absorb heavy smoke flavor during the first 30 minutes as condensation and cold meat pull wood particulates.
Related smoker Cook Times
St. Louis Style Pork Ribs (3-2-1 Method)
225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)
Pork Butt / Boston Butt (Pulled Pork)
250°F (121°C)8–10 hours (approx 75 mins per lb)
Whole Chicken (Spatchcocked)
225°F (107°C) smoke / 375°F (191°C) crisp finish2–2.5 hours
Baby Back Pork Ribs (2-2-1 Method)
225°F (107°C)4.5–5 hours (2h smoke, 2h foil, 30-60m glaze)
Bone-In Turkey Breast
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)