Patty out burgers - with one pound, sometimes I make 3 thicker burgers and sometimes I make 4 thinner. Either way, the cook time will be the same.
Salt and pepper the tops of your burgers. You can salt/pepper as desired. See blog post for tips on what type of salt/pepper and how much depending on type.
Place the burgers on the smoker racks (directly, no pan needed) and cook for one hour or until the desired doneness. (USDA recommends the internal temperature of burgers should be 160°.) NOTE: No need to flip the burgers.
Notes
Tip for the Juciest Burgers - A little trick I learned from the Pioneer Woman a long time ago was to press a little dimple in to the middle of a burger patty when you're forming them in to hamburger patties. This helps traps the juices so they don't run out and go to waste.What kind of pellets to use for the smoker?We love experimenting with different pellets (or chips) for our smoker but we've found that hickory is always a winner for burgers. But feel free to switch things up!