I'm having a little Super Bowl bbq at my house this weekend. I'm making burgers and I'm wondering if it's worthwhile to smoke hamburgers. I've never done it before. Has anyone tried it? And what were the results? I like my burgers medium-rare...so will the smoke flavor have enough time to permeate the meat within the short cooking time?
I'm curious simply because I just recently discovered cooking salmon on cedar planks. Now I want to smoke everything just to try it. I have a bag of hickory chips and will be using a gas grill.