Ingredients 2 lbs 80/20 hamburger I buy it in 10 lb tubes at a nearby Fairway store for $1.69/lb and divide it up. I wanted 80/20 for use in the smoker. For burgers I cut them ¾ to an inch thick while they’re still in the tube as I divide the 10 lb package up. I like to sprinkle my burgers with a little Montreal Steak Seasoning The bottom of the AmeriQue and the top of the smoke box are lined with aluminum foil. And you just can't do burgers without baked beans I usually spray the racks with some kind of cooking oil. I decided to add just a few hickory chips for a light smoke flavor. The cook temperature is set for 225⁰ An hour and 45 minutes into the smoke the Weber Temp probe says the burgers are 170. After 2 hours the Weber Temp probe says the burgers are 175 so I had to check on them. They looked done so I took them out Hindsight; I thought the burgers were good nice and juicy with just the right amount of smoke. The wife on the other hand thought they were a touch too smoky. I may need to rethink the 80/20 hamburger and maybe go to an 85 or 90% for this.