Preheat grill to the maximum and leave a cooler area that may be needed near the end of cooking. Of course, clean and oil grates.
Mix 1 teaspoon each of coarse salt, pepper, garlic powder, and onion powder. Mix 2 pounds of a good burger (80-85%) with three tablespoons of your favorite BBQ sauce, one teaspoon of coarse salt and one teaspoon pepper. Mix just enough to combine and distribute.
Get the smoke going on your grill. I have an attached smoker box. You can also use a cast-iron smoking box or an aluminum pouch. You only need about 10 minutes of smoke.
Form the burger into 1 inch thick patties. That will be about 3 1/2 to 4 inches in diameter. Dimple the center 1 1/2 inch by about 1/8 inch each side.
Give both sides a good sprinkle of the spice mixture.
Place over the hot side of the preheated grill. Grill each side for about 5 minutes until nicely brown.
Continue to grill until you reach 165°. The total time was about 12 minutes but will vary some by the thickness and your grill. If your burger is getting done on the outside before reaching 165°, move it to the cooler area of the grill until done.
Allow to rest for 5 minutes before serving.
These are large burgers, about 1/2 pound and 1-inch thick.
Use a ground meat that is 80-85% lean.
Be sure to dimple the center of the burger before cooking. This prevents it from puffing up and helps even out cooking.
Use the BBQ sauce you like. And the wood chips you like (I like hickory.)
You only need about 10 minutes of smoke. I no longer soak wood chips.
Heat the grill to high. Be sure to leave an area of the grill that is cooler so if the outside is done but center is not, you can move the burgers there.
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