This side-by-side burger test compares a pellet smoker vs charcoal grill using the exact same prep and seasoning. One change only, the cooker, to find out which delivers better flavour, texture, and overall bite.
Smoked vs Grilled Burgers (Pellet Grill vs Charcoal Test)
@yasmaniruizbello
Rated 5.0 stars by 1 users
Servings
4-6 Burgers
Prep Time
15 minutes
This side-by-side burger test compares a pellet smoker vs charcoal grill using the exact same prep and seasoning. One change only, the cooker, to find out which delivers better flavour, texture, and overall bite.
Ingredients
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1.5–2 lbs ground beef (80/20 recommended)
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Maritime Madness Mighty Mesquite
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Maritime Madness Unreal Pepper
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Black pepper (to taste)
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Optional: garlic powder
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Brioche buns
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Cheese slices (cheddar or your choice)
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Butter (for buns)
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Sauce of choice (optional)
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Lumberjack Hickory Pellets
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Lumberjack Cherry Pellets
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(recommended mix: ~50/50 Hickory + Cherry for balanced smoke)
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Lumberjack Hickory Wood Chunks
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Lumberjack Cherry Wood Chunks
Lumberjack Products Used
Directions
Form the patties
Divide ground beef into equal portions (¼–⅓ lb each)
Gently form patties without overworking
Season both sides with Maritime Madness rubs
Pellet grill setup (smoked burgers)
Preheat pellet grill to 225°F
Place burgers on the grill and smoke until internal reaches ~120–125°F
Increase temperature to high heat (~450–475°F)
Finish burgers until internal reaches ~155–160°F
Add cheese during the final minute to melt
Charcoal grill setup (grilled burgers)
Light charcoal chimney and dump into grill for high direct heat
Sear burgers over direct heat, flipping as needed
Cook until internal reaches ~155–160°F
Add cheese near the end to melt
Toast the buns
Brush brioche buns with melted butter
Toast on grill until golden
Build and serve
Assemble burgers with sauce and toppings of choice
Serve immediately
Notes
Cook to temperature, not time
Pellet burgers will have more smoke flavour, while charcoal delivers a stronger sear and bite
A high-heat finish on the pellet grill helps improve texture and crust
Hickory can be strong on its own — blending with cherry balances it well
