Smokin Burgers!

This past weekend we decided to smoke some hamburgers on the egg. They turned out eggcellent! We used the 85/15 hamburger meat and just added salt and pepper for seasoning. I fired up the egg to 250-275 degrees and added some apple wood with a plate setter. 45 minutes later they were juicy and had a nice smoke ring around the burgers. We served these with a crisp salad and some baked beans.