Here's my first attempt at hamburgers. Smoked under a cherry wood at about 250-260*. Took about an hour + to get to 170*....Sorry, hamburgers are the only meat that I eat well done. Here's how I did it... Took 1 lb meat and used Mike Krantz's recipe to scale http://www.smokingmeatforums.com/for...ight=hamburger Divided into 4 1/4 lb patties. Added cheese to the bottom 2. Added crumbled bacon. Another layer of cheese on top Took the top layers and placed on the bottom layers...pinched together tight. Smoked until 170* (yeah I'm a wuss with hamburgers) Served with a little onion & some fresh cut fries. Thanks for viewing!!!