My wife made some 50/50 burgers (half bacon & half beef mixed by the butcher) and they were outstanding. She said she wanted some for lunch tomorrow for our guests and I'm thinking I may throw them in the smoker (MES30) a couple of hours before our company arrives. Curious if anyone has tried this? Seems that IT of 165deg for standard burgers is the standard process so I would assume it would be the same for these but I'm open to input. Probably just run them with Worcestershire sauce and then some salt & pepper to keep it basic.