They were smoked like one giant cheeseburger in a tray. Almost a loaf style, then cheese was added to the top and they cut them into sliders but now I can't find the thread.
So I ask what temp should I attempt this at? I am going to mash 2lbs of ground chuck into a big square and smoke it, (maybe I should do two 1lb squares?)
If anyone knows that thread or has an idea of how to attempt this I would appreciate it.
Also, all the wood I have right now is Pecan, and Apple....which would you choose?
Sorry to be such a newbie, but I promise I am learning and one day I'll be able to repay the advice here on this forum :)