😊Make it your way—options and variations
Start with a good burger. I usually use ground chuck or sirloin. 80 to 85% fat will generally stay moist, but leaner will be drier. This is not the time for a substitute for ground beef. Ground turkey and chicken, by their lean nature, will tend to dry much more with thicker burger patties and should be cooked to 165°.
This type of burger is usually bigger. I suggest making them ⅓ to ½ pound.
Use a BBQ sauce you like. I used my favorite Gates of Kansas City, but American Test Kitchen likes Bull’s Eye.
I suggest using hickory wood chips, but apple is my second favorite. Use any wood chips you want.
If you don’t have a way to smoke, a teaspoon of good-quality liquid smoke may be added to each pound of meat. Be sure you use good-quality liquid smoke. It’s not as good as real smoke for this recipe, but it’s acceptable.
Use any seasonings you like. Montreal steak seasoning is a good choice.
Almost any grill will work. You need a grill where you can add smoke.
This is not a recipe for low and slow smoking on a smoker. There are many of these elsewhere
