Firebox Smoked Cheeseburgers

Firebox Smoked Burger

I love a good cheeseburger and I'm always in search of a great new method of cooking a burger. You all know by now I love to incorporate a smoked element into my dishes. So I thought why not sear a fat hamburger patty in the firebox and then smoke it until it's juicy and perfect? The end result is a super smoky burger with the crust like a smash burger. 

Video for this recipe:


  • 2 80\20 hamburger patties
  • Meat Church Holy Cow
  • 2 slices cheese
  • 2 brioche buns, buttered & toasted
  • Burger condiments and toppings as desired

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Prepare your smoker 
Prepare your smoker at a temperature of 225 degrees. You will want a flat coal bed for the first step.

Choose a type of wood based on how smoky you want the burger such as post oak, hickory, mesquite or pecan. We used post oak in this Firebox Cheeseburgers video.

Prepare your patties
Form thick burger patties. Season moderately with Meat Church Holy Cow on both sides.

Sear the burgers
Place a cast iron skillet on a flat coal bed in the firebox. Get the pan ripping hot over 600. We went 700+ in this video

Smoked Burgers

Place the patties on a dry skillet and sear for 90 seconds.

Firebox Burgers

Flip and sear an additional 90 seconds on the other side. 

Firebox Burgers

Remove the patties from the smoker and look at that crust!

Firebox Burgers

Smoke the burgers
Placed the seared patties in the smoker at 225 to finish. 

You can smoke at any temperature you like depending how smoky you want the end result to be and based on how much time you have. I wanted smoky, so I went 225.

Smoked burgers

The USDA says ground meat is safe at 160. Some of you (me included) like it lower, so smoke to your desired doneness.

Top with cheese the last few minutes of the cook. We topped at 157 in this video

Firebox Burgers

Remove from the smoker.

Firebox Burgers

Build your burger as you like. Enjoy!!!!

Smoked Hamburger

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