Smoke number 3 on the smoker had to be kept simple and quick, so burgers it was! Nothing fancy, just some ground beef with sausage mixed in, then swiss between for added fun All sealed up, ready for the fun! I forgot to take a picture of them before putting them to smoke, but of course they had to be wrapped in bacon, everything needs to be wrapped in bacon. I was going to try a bacon weave, but ran out of time to prep them, so i took the easy way out. The almost finished product, after 2 hours of smoking at around 225 degrees Topped with some added swiss cheese on a nice toasted bun, and we had a great dinner. And of course, the last shot of the goodness I thought i would have to put them in the oven to broil and crisp up the bacon, but it actually turned out about perfect. Next on the list is revisiting ribs, our first attempt was outstanding, but i think we need to try again, just in case.