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[hughver]

I have the in-laws over this week and was thinking of making a taco casserole one evening. I typically brown the hamburger in a large skillet I would like to add some smoke flavor to the profile. Anyone have an effective method of adding smoke flavor to hamburger. Patties on a frog mat? Spread grilled meat on frog mat? Cook casserole in smoker? Add liquid smoke to mix?

[Bentley]

My vote would be liquid smoke, but I also don't look at it as an abomination to cooking like some I have spoken to!

[Bar-B-Lew]

My preference would be cumin and chipotle pepper flakes but not sure that others may be able to tolerate the spice to get the smoke flavor from the chipotles.  I think there may be a smoked paprika out there too that you may be able to use.  Maybe you can find the paprika and do a sample to see if that works.  If not, go the liquid route.

[BigDave83]

I would probably just put the meat in a pan and put it in and either cold smoke, or run the cooker at the lowest temp for maybe an our or so, then pull it off and brown the met in your skillet, it that is how you make taco meat. I am just an old hick from the sticks so that is how I would make it. I also would not be ashamed of a little liquid smoke, I buy Wright's by the quart from the Mennonite store. 

[Brushpopper]

I've always put it on a mat the same way it was in the package and then run the pellet grill on the lowest setting for about an hour.  I've also used a smoke tube and left it on the plastic tray with the cling wrap stuff removed.  The smoke gets on the outside and is not overbearing when it's finished.

[hughver]

Whole package of meat (1.3 lbs.) on a frog mat with the smoker at 160 degrees for one hour or so wins. Thanks for the help.

[Brushpopper]

Excellent to hear!  Glad it was a hit.