I made some burgers tonight on the Smokette. I used Sam's pre-formed burgers (thawed). I was late getting them on and cooked them at 250� with 1.5 oz. of hickory to begin. I chickened out since I had a guest over and cut the wood chunk in half after it had smoked a bit. I pulled the burgers at 165� internal after 1 hour and 20 minutes. They were cooked through, but I had to convince the wife since the meat still looked a bit red.
The flavor was great, but a lot of people would probably consider the smoke flavor as light. The meat was tough. I will make burgers again, but I will make the patties.