The official smell of summer.
Customize flavor with wood type and toppings.
Precise timing allows you to plan.
Less maintenance, more flavor.
Form the patties and place them in the fridge for a couple of hours.
Add your preferred seasoning right before it's time to add them to the smoker
Add your burgers to any smoker or grill. Use wood chips, pellets, or chunks and smoke at 250-275°F.
It starts with the cheese. Gouda or cheddar is recommended, pairing with the smoke flavors.
Simple combinations go a long way.