Smoke Burgers


    • 1 lb of ground chuck (80/20)

    • 2 tablespoons dried parsley

    • 1-1/2 teaspoons dried dill weed (optional)

    • 1 teaspoons garlic powder

    • 2 teaspoons onion powder

    • 1 teaspoon ground black pepper

    • 1 teaspoon dried chives (fresh is fine)

    • 1 to 3 tablespoons of your favorite beef rub

    • 2 cheese slices

    • 2 hamburger buns


    • Prepare the grill for a half indirect and half direct cook. For the direct cook, place the cast iron griddle (flat side up) in the low position.

    • Pace a chunk of pecan wood in the fire box

    • Bring the grill up to 300 degrees Farenheit

    • Combine ingredients for the rub in a bowl and whisk together

    • Work the seasoning blend into the meat, then form 1/2 pound patties

    • Place the burger patties on the indirect side of the grill, let them come up to an internal temperature of ~115 degrees Farenheit (~20-25 minutes)

    • Put butter down on the griddle side, then bring the burger patties over and sear each side of the burgers for ~2 minutes

    • Remove from grill when the meat hits an internal temperature of ~135 degrees Farenheit (medium). If the meat is not up to temperature after searing transfer back to the indirect side, or if you want to melt the cheese on the burger patties and toast buns.