Fired up the mini-WSM with a good load of KBB and some Kiawe. Man that wood smokes good.! Made my Huli sauce. Stuck it in the freezer after something to cool down so I could mix a half cup into the turkey burger. This is the base recipe a friend in Hawaii gave me. I typically don't measure much and make approx. a double batch. I reserve a cup or so for basting during the cook. This one of the only times I ever baste while smoking. 3/4 cup, shoyu (soy sauce) 3-4 fresh squeezed limes 1/2 cup, honey 1/3 cup, brown sugar 3-6 garlic cloves - minced 3 tablespoons ketchup 1 tablespoon mustard 2 tablespoons, minced fresh ginger 1 teaspoon Sambal oelek (Asian Chile paste) or 3-6 Hawaiian Chiles Hawaiian Sea salt to taste ( I omit as I feel the Shoyu has enough salt) Good amount of pepper Once I mixed the Huli sauce and the turkey burger together I put the formed burgers into the freezer for about 30 minutes. They were a bit squishy. Can't tell you the temp if the smoker but it was low and I did have the steamer insert in for a diffuser. Libations! Rev Nats Hopalluegha! Or something like that 9.8% and tasty! If my wife hadn't been home I would've added an egg and had a Huli Huli Loco Moco!!! Smoke away!!!