How Long to Smoke Ground Beef in an Electric Smoker

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How to smoke Ground Beefiness for chilli

• Thread in 'Beefiness' Thread starter Started by johnvi,
• Offset appointment Sep 28, 2011

• #one

If this has been already started in another thread, sorry for the lack of searching on my part...

Just wanted to ask the group how they smoke ground beef when they want to brand a really practiced chilli. I have a swell recipe, simply never added smoked GB, always just cooked information technology in a pan... I have no inkling how long, what temp, seasoning, etc..

any tips would be appreciated

• #2

iv,864

150

Joined Jul 9, 2010

Never done it. I imagine you'd spread it out on a pan and smoke it til it's done. Not certain how long that would exist though. At least until it hits 165 I guess.

• #3

240

eleven

Joined Jul 28, 2009

I but spread information technology out on some foil and cutting it into a tic-tac-toe shape and cook until washed. One time the patties cook for a bit and firm up, I'll cut the squares into even smaller pieces.  In my experience, it takes nearly an hour to an hr and a half using 2lbs of meat.

• #4

four,731

38

Joined Mar 28, 2011

I honey chili with smoke beefiness . i scroll it to a long sausage and cut it to rings 1/2 ' thick and smoke them .

• #5

I tried putting the ground beef in a foil pan in one case, but it didn't take on enough smoke season for my taste. It looks like thestealth and africanmeat have the right thought.

• #vi

49,665

nine,938

Joined Jun 22, 2009

I make fiddling meat balls, smoke them right on the grate, then cut them in quarters for the chili..

Last edited: Sep 28, 2011

• #7

2,425

32

Joined Feb xi, 2011

I fume my GB in a Do with out the lid 3 hr at 225 .And so drain the grease and add beans and sause spices .Then smoke another hour in pot at 225.

• #8

5,964

1,032

Joined Sep 25, 2007

There's a recipe in my signature for Meatzapalooza chili, I usually don't smoke the meat separately, but if I did I would do it like Al said.

Last edited: Sep 28, 2011

• #9

232

14

Joined Jul xvi, 2011

Okay yous need to share your recipe.....please.

• #10

551

15

Joined Aug 23, 2011

• #11

The Meatsapalooza Chili recipe is here. Looks similar a labor of Dear. Thanks SQWIB!

• #12

ix,360

200

Joined Jul 16, 2008

Some other way to become a great smokey flavor is to not use GB. Get cubed Stew meat and cubed Pork , smoke this add to your Chili and let it simmer 2-3 hrs.

Using the freshest Spices y'all can volition greatly inhance the sense of taste. Mix and oestrus all the Dry Spices and heat them in the pot y'all will use (dry) until you smellthem (this draws all the oils out and increases the flavour. I also use a little Ground Cloves in it to spark the flavor.

Use Beef Goop for more flavor and utilise Pure Chile If you tin can get it ( the commercial blends take too much Salt in them). Add -(I like Rotel) Tomatoes- enough of Onion and Garlic and Cilantro if you similar it. Let it simmer and reduce. serve with Beans on the side and with Corn Tortillas.

Accept fun and...

• #thirteen

five,964

1,032

Joined Sep 25, 2007

I have washed cubed stew meat in stew and chili as Oldschool suggests.

Brown the meat Apace,high heat in a skillet, fume a few hours and then quarter the cubes.

I actually have better results using both ground meat and cubed meat, does wonders for  a expert texture.

As well if you trim fat off of steak or pork, die up and pan fry till crispy, does wonders for Stews, chili's and beans.

smoked onions
Meatzapalooza chili
had to fix pics

Terminal edited: October fifteen, 2012

• #14

157

14

Joined Aug 20, 2012

One idea I had was to apply a BBQ thing I have seen in more than one store.  It was a piece of aluminum perforated with holes that you put on top of your grill surface, I assume to exist used to cook vegetables, fish, etc. that might fall betwixt the grill grates.  Break the HB into pieces larger than those holes and y'all would have more penetration of smokey flavor throughout the meat.  They afterward smoking, you tin break it back up into hamburger-sized meat, if that is your desire.

Terminal edited: October xv, 2012

• #fifteen

ane,874

42

Joined Dec 20, 2010

   I don't bother trying to fume the GB.  I just add together finely chopped pulled pork. Adds a smokey flavor.

   Mike

• #16

157

fourteen

Joined Aug 20, 2012

I don't bother trying to smoke the GB.  I just add finely chopped pulled pork. Adds a smokey flavor.

   Mike

That's what I would do.  My favorite chili is served at a BBQ restaurant called Dillon'south hither in the Phoenix Valley.  Information technology is made with burnt ends and is merely fantastic.

• #17

9,360

200

Joined Jul 16, 2008

Wally Globe has these:
groovy for anything, and cheap too

.

• #18

292

x

Joined Jul 8, 2009

I make little meat assurance, smoke them correct on the grate, then cutting them in quarters for the chili..

this sounds very duable, sick try this one.

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