Mighty1968 Posted June 16, 2021 Share Posted June 16, 2021 So, I smoked some beef burgers at 135c with some apple wood till they were about 65c in the middle then I seared them for a minute or so each side. They turned out great but I couldn't really notice the smokiness but my wife and son said they were really smokey and delicious. I think I had gone nose smoke blind. Any way to stop this? As the person cooking the food I should get to enjoy it as much as everyone else at least. Quote Link to comment Share on other sites More sharing options...
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.