After reading just a bit about them they sound too good not to try. About to head to the store to get ground beef and some other stuff to go with it. Plan on makin a salad with the burgers (tryin to eat kinda healthy). Couple questions for the experts: Read somewhere on here I need to poke a hole or make a thumb imprint to keep the burgers from puffing up. Is that needed? Planning on doin these like I normally do burgers, just spice and some woochy thrown in. Does it need an egg or something else to hold together? Thoughts on what temp to get the smoker runnin at? Id like to try my hand at reverse searing, sounds amazing. Id be able to finish em on my kettle thats next to my WSM. Only other thing Im unsure about is what IT to pull them from the smoker at. The other person eating requires a well done burger but Im not picky. Thanks!