Following along my main page's post of "How to Grill a Burger," I would argue that smoking a burger yields much better results.


  • 80/20 ground beef
  • Seasoned with salt, pepper, and garlic
  • Smoked at 300° over oak lump with cherry and pecan chunks
  • Seared at 700°+ for a minute or so
  • Topped with burger stuff

Additional details also available at