Smokinbro
New member
I tried to smoke burgers last night for the first time. Used grass feed beef, smoked 2 hours at 180, no issues with temp or anything. Meat was prepped with a combo of Worcestershire and Meat Church Holy Cow seasoning. I didn't flip the burgers during the smoke and the side facing down ended up with an extremely tough "crust", tough enough to make it difficult to cut with a knife, the rest of the meat was fine (although had a wicked after taste that I attribute to the grass feed). Any ideas?