Smoked portobello caps (burger sub)

vegetable (mushroom) · verified system recipe · Vegetarian BBQ option

Pit temp
275°F
Pull at
160°F
Total time
~1.3 hr

Phase timeline

30m
45m
Marinate (offline)SmokeCheese melt + buntotal: 1h 20m

Step-by-step

  1. 1. Marinate (offline)

    ~30 min

    Whisk balsamic + olive oil + garlic + soy + thyme. Marinate caps gill-side-up 30 min.

  2. 2. Smoke

    → 160°F · ~45 min

    275°F pit, hickory. Gill-side up first 25 min, then flip. They shrink + intensify.

  3. 3. Cheese melt + bun

    ~5 min

    Top with provolone or smoked Gouda in the last 5 min. Serve on toasted brioche w/ caramelized onion.

Rub
Balsamic + soy marinade
Wrap method
none
Rest method
rest_in_marinade_briefly

📐 Scale for guests

Target weight
1.0 lb
0.25 lb/guest
Cuts needed
1
~5 lb per cut
Cook time / cut
1h 20m
no rest

Each cut cooks at its own rate — even if you double up, plan the same hours. For very large crowds, run multiple cuts in parallel and stagger by 30 min.

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