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I haven’t done a stuffed burger in several years. I came up with one stuffed with queso. The ground beef was mixed with diced chipotles in the adobo sauce. It was always almost too spicy but so good.

You made a drum smoker mini. Awesome hack. I was going to build a drum smoker now can just do this with kettle grill. Thanks.

I like it but they are a bit much for me. I'm targeting about 1500.

Not done enough for me but good idea

A searing for sure would help that burger experience! Gotta do that one soon myself. Haven't gotten the outdoor cooking stuff out lately! Too hot here in PA! Can't imagine your neck of the woods! Thanks guys!

Just thinkin' here, maybe sear it off at the end in a preheated cast iron pan in beef tallow (probably not smoked since the burger already has smoke on it). Just might hit the tongue with that added dimension of flavor.

Really love that you grind your own burger mix. I think it looks delicious but might be the bourbon clouding my judgment. With the seasoning you used, searing might give a better crust. I’d eat those all day long Neal! Cheers brother!

I'm betting you'll do this again and sear it to finish. Still looks awesome as is to me, and that garlic sauce sounds amazing👍😊

Hey this Steve you make really good food but on your juicyluc burger try oil based cheese it won't leak out that much and use less salt and stay with the chuck roast meat it's a 80/20 grind.......

👍👍👍👍👍👍👍

I made smoked jucy Lucys a few weeks ago and they were awesome. Here’s a few different things that I did. First and most important, that finishing sear on the flat top makes ALL the difference. I’d also suggest making a smoky chipotle style sauce as opposed to the garlic. It really brings home the whole “smoky” element of the burger. As far as the cheese, I did a slice of cheddar and a slice of Monterey/pepper jack. I find the meatiness of the jack cheese makes the cheddar a bit more liquidy and not just a glob of sharp cheese. I’m definitely gonna try that garlic aioli soon!

I've used every kind of contraption/grill on he market but today I do *everything* on weber kettles. In terms of losing smoke around any kind of riser ring. I just make a "snake" out of heavy-duty alum foil (roughly 1/2" diam or so) and pack it all around between the grill and the ring. Ditto if using a cheap electric vertical smoker. Speaking of which, I saved the lava rock pan and electric element out of mine (threw the rest away) and that works great for smoking brisket and ribs. Super-clean heat just add some wood chunks for the smoke. Flavor is identical to tending a charcoal fire all night. In terms of space on the kettles - simple. Buy a new one every year or two and run 2-3 at a time. Where else are you going to some something as versatile that will last for years for under $250? I got a burgundy colored premium end-of-season last year for something like $179 with free shipping. Retail from Weber was $239 so even if you pay full price -so what? My normal set-up is two of them with small prep table in-between. Fire only under half so I have half of each grill as a "safe zone" and the hot equiv. of a full standard grill. Love summer BBQ :-)

Pro tip: drop the pepper first since its coarser and will stick the meat better.

Have Made a Smoked Bacon Wrapped Double Stuffed Jalapeño Popr burger before

I'm with you on the sear. I would bring the burger up to 130 and then sear it off. Also, Royal Oak makes charcoal pellets. Since you have the LSG, I would do a blend of their oak chips, hickory pellets, and charcoal pellets. That would make a killer burger or steak.

Guy Fieri tries a bacon and Bleu stuffed burger that's the burger that will blow your mind and yes that's the name of the video on RUclips

Well I know what the next burger I will be making is.

Undercooked to me

Hey neil are you going to be putting your seasoning i stores so we do have to pay for crazy high shipping prices Thanks for your awsome work

Straight up ground brisket is a lot better for that type of burger, at least that is my opinion. Hard to beat a smash burger though! Thanks for sharing.

"I still think the Lone Star needs to be separated from the pack" -> In what ways is the LSG superior to the Searwood XL 600 (other than price, of course)?

Looks good ,but hard to beat a burger on the Weber . Thanks for sharing.

Boss, you've nailed it again 👏

Looking good around there. Great looking burger you prepared today. Thanks for sharing. Stay safe and keep up the great recipes. Fred.

Chud's BBQ chopping skills!

So appreciate the honest assessment.

WOW .. on fire !!

Man. I’ve got two rotisseries and one of them is definitely getting this mod. Thank you

Woohoo ! I am the first like ! :)

Dry brine the wet brined

I bought a camp chef and the electronics was bad, I called and the sent a new controller. I think I would try calling Blackstone before returning it. I have one and do not have this problem and love the flat iron grill.

I already have a WSM 22". But I did do something similar with my smokey Joe. Used a tamale pot, cut a circle out of the bottom, 6 nuts & bolts for 3 tiers, one sits on the tamale ring. The smokey Joe charcoal grate fits perfectly on the bottom with a pie tin as a diffuser/drip pan & the grill grate fits perfectly in the pot.

I do similar but I toss them in a bag or bowl coat them with oil and then season them and shake them up. Smoke at 250 and then increase to 400 to finish them. Usually take 1-2 hours of actual cook time.

It's the best hack it's the best hack it's the best hack....2 hrs later it's the best hack 🙄🙄kill me

Greetings from the UK, thanks for sharing

I just got my first pellet grill 2 weeks ago. I went with the pit boss lexington because I didn't want to invest a ton of money on my first pellet grill till I figured out how to run it properly. The only issue I have found is the smoke flavor is not as strong as I like even though I have added a smoke tube and have the smoke settings turned up on the grill. The meat is great every time smoke ring is always great. Just don't get the flavor that I am used to from the charcoal grill smoke. I still need to play around with different brands of pellets. So far I have just used the pit boss brand pellets. Used the apple blend, pecan blend, and competion blend. If I can just get the smoke flavor up in my cooks I'll be in love with the pellet grill and get me a big old Yodder grill. Thanks for the vid. Makes me want ribs now.

I just wished that Weber had put the same lip on the rotisserie as they did on the lid. Mine sits out in the weather and if it rains it goes in through there, but that does not happen with just the lid on.

Is 6 lbs Pork the max, or do you think you can go bigger still?

Damn. Going to try this.

So would you say the LSG is the best pellet smoker you’ve tried out so far?

Love it! I have both and have never thought about trying this. I will now.

Just get to the point DAMN

I’m smiling from ear to ear I can’t wait to do this

I don't see the need for all that salt.

What a great recipe for flat bread pizza on the grill. Looks so good . Thanks for sharing Neil and Amy. The girls pizza looked good too. Stay safe and keep up the great videos. Fred.

Know what I’m doing this weekend. Thanks for sharing.

I’d take a smoked chuck over brisket anyday. Cheaper, easier, and doesn’t take as long. Perfect for a few people

So you’re basically making a cross between a Weber and a barrel smoker

My hack: @4:00 That's why I bought a 26" Weber kettle - LOTS of room! LOL!

Same concept as a WSM just not as tall