ok, i gotta add my nickel. i serve alot of burgers at 'the q'. and, of course i eat alot of them too. usually cook them on a flat top for customers, but if i got the smoker blasting, i like mine smoked. cant figure out the lengthy times i see posted here. i put mine on thawed, throw a little worst, garlic, and black pepper on top, and let her rip. but she is done in ten minutes. half pound angus beef. the best money can buy is cattlemans, sold by u.s. food. naturally, sometimes, i add a little 'rocket fuel'