I just got a tiny offset smoker. Almost impossible to manage temperatures. Stayed up most of the night, made a million mistakes. Cooked too hot, a bit too smoky sometimes. Took it off too early thinking it was going to keep cooking during the hot hold until lunch. Had to reheat it to get it going again. Turned out AMAZING. The only real mistake was trying to sear the fat cap to get it to tighten back up a bit. The fat dripped onto the fire and made it smoky in a bad way. I took it off right away, no major damage except some of the fat stuck to the grill lol! Plus I almost dropped it trying to pull off this maneuver!
Everyone was raving about it and I’ve learned a lot for next time!
I got a pellet smoker. Did burgers as a test cook.
2 hrs at 180. Started raining. Freaked out. Cranked it to max for a 20min cook.
10 min in I flip them and add bacon to cook.
10 min later I open to add cheese and check temp. Grease fire
Looks like a hobo warm me in the winter barrel fire.
I calmly close the lid to snuff it out. Wait 5 min.
Overcooked burgers and I realise my floor isn’t level so all the grease is pooled on the bottom…
Thankfully the burgers were just dry. Bacon was a loss.
Brutal, but we live and learn. Smoked burgers that are a bit dry is better than no burgers!
Better to make these mistakes on burgers than ribs or a brisket!