Saturday, June 14, 2014

Smoked Cheeseburger W/ Oinkions

One of my favorite meals is a good ol' fashioned cheeseburger. Whether it's cooked on the grill or in a cast iron skillet, that meaty goodness is destined for my belly. Whenever the family gets together for a Lions, Tigers or Michigan game, one thing is certain. The smoker or grill will be fired up and full of something juicy. Since my mom loves a good cheeseburger and was on her way over for a Tigers game, I decided to try something a little different. These smoked burgers turned out to be the most juicy I have ever made and will my be my "GO TO" method from now on.  Give these a try, you will not be disappointed.


  • 80/20 Ground Chuck
  • Worcestershire Sauce
  • Salt and Pepper
  • Cheddar Cheese 
  • HAHT SAHS (Hot- Optional)

  • Onion
  • Bacon
  • Sweet Chili Sauce


Fire up the smoker or grill for indirect heat and shoot for a temp of 250 degrees. Add some hickory wood chunks for flavor. Hickory wood works well with red meat. Form ground chuck into 1/2 pound patties and season with salt, pepper and worcestershire sauce or whatever else you like to season your burgers with. I like to make them thick so they can stay on the smoker a little longer. This adds a little more smokey flavor to the burger.  This is also the time to make our OINKIONS or Bacon Wrapped Onion Rings. Click on OINKIONS for full recipe. These are a must! The oinkions should go on about 30 minutes prior to the burgers. They take about 75 - 90 minutes total.

Once the smoker is up to temp, toss on some OINKIONS and relax with a cold malty beverage. Once the OINKIONS have been on for 30 minutes, it's time for the burgers. Toss on some burger patties and grab another frothy beverage.

After 40 minutes, check the internal temp with your thermopen. We are looking for an internal temp of about 130-135 for medium rare or 135-145 for medium. Both come out super juicy!  Look at those OINIONS!!!  MMMMmmmmm. I Can't wait.

This is after about 40 minutes. You can see the nice exterior color and juices starting to pool up top. No need to turn these burgers. Once you get to the internal temp you are looking for, toss on some cheese.

I like to toast my buns, but didn't have time today, so this is what we had. They were absolutely fantastic! After adding some ketchup and mustard, I grabbed some Haht Sahs. This put the burger over the top. Super tasty and juicy! Getchyasome Haht Sahs now!

These were super juicy when we cut into them and had great smoky flavor from the hickory wood.

This is perfect for your tailgate as they only take about an hour or hour and a half with the OINKIONS.

These are my new favorite burger and will be hard to beat. If you like a little heat, get some Haht Sahs as well.  You will love em. Thank for stopping by.


  1. Looks awesome!! Definately going have to try the oinkions they look great. My next smoke will definately have some oinkions in it.

    1. Hey Bill,

      Thanks. These were the juiciest burgers I have ever had. The Oinkions help as well. Give em a try and let me know what you think. Cheers.

  2. David SomervilleJune 17, 2014 at 3:18 PM

    Beautiful, Joe!!

    1. Thanks David. Are they on your list?

  3. Question about the Oinkions...How many slices did it take to wrap each one? I want to make sure I have enough bacon. Thanks.

  4. Usually, I can get it done with 1 slice per Oinkion. Sometimes, I need 1.5. Wrap tight. Let me know how they turn out.