Saw some cheeseburger sliders on here a few weeks ago and now I can't find the thread

[livewirecs]

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 :)

 

[tom 178]

Hi LivewireCS did you try the search forums bar up near the top?

I got this thread hope it is it

http://www.smokingmeatforums.com/t/...iels-bacon-double-cheeseburger-sliders-q-view

 

[livewirecs]

No that's not it, but thanks for the link and I did find it it was actually on a Facebook group. But I appreciate it