Expert: John Langenfelder - 12/3/2008

Question
I understand the reasons for not puttin ground beef in a smoker but if you were to sere them, say on a pan, 1st, would they hold up? 2nd would they ooze too much and cause a grease fire?

Answer
Ryan,

I never heard of a reason not to put ground beef in a smoker although it is not something I normally do.  Usually when I cook burgers, I cook them frozen or partially frozen. I don't see why you couldn't smoke them frozen although they may melt before cooking. Frozen, they hold up better then thawed meat. If you are concerned about the juice coming out of the burger you can always put a foil tray underneath the meat.  Searing should help, as you suggest, as the purpose of searing is to seal the juice inside.

I smoke ground pork aka sausage all the time in my smokers without an issue.  If I am concerned about the grease I'll put a foil tray underneath.