Smoker Temperature for Burgers
Smoke 1-inch patties at 225–275°F for roughly 45–75 minutes, then sear hot for a crust. Ground beef must reach 160°F (USDA) — unlike a steak, a burger isn't safe pink in the middle.
- Range
- 225–275°F
- Time
- ≈45–75 min for 1-inch patties
- USDA minimum
- 160°F (ground beef)
Method
- Form thick patties (about 1 inch) with a slight dimple so they don't dome.
- Smoke at 225–275°F over oak, hickory or pecan.
- Sear over high heat 1–2 minutes per side, add cheese, and check for 160°F.
Plan the whole cook
Tell the planner when you want to eat; it works backward to when the fire needs to be lit.
Open the serve-time planner →Questions recruits ask
Why do smoked burgers stay pink?
The smoke ring can keep meat pink even when it's fully cooked. Use a thermometer: 160°F for ground beef.
Safe minimum temperatures from the USDA FSIS safe temperature chart. Times and temperatures are editorial guidance; cook to temperature. Major Wood is our fictional pit commander. Last updated 2026-10-07.