Okay I mixed up some ground sirloin and bison last night and grilled/smoked on the smoker last night. I saved some of the raw meat to make a fattie, but I am a little unsure of times and temps. Any input here? All I figure on putting in it is some shredded hashbrawns, mushrooms, and some Blarney Castle cheese. I already mixed Garlic powder, webber's gourmet seasoning, and just a little kc masterpiece mesquite bbq sauce. I will try to take some clear pics and post on here later.