For years I’ve been a member of an organization call Operation BBQ Relief, and one day I was called to help feed the town of White Sulphur Springs after they experienced flash flooding that destroyed many small mountain towns. Over then next 72 hours we cooked and smoked whatever food we were given. Power was out, and if it didn’t  get cooked it was going bad. One person donated over 100 pound of ground beef. So we made burgers. Smoked burgers! And they were Awesome!

Smoked burgers are really easy and quick. Set your grill up for two-zone cooking. Once your coals are burning, grab a couple of Wildwood’s Cherry wood smoking blocks and place them directly on your coals. Then grab a couple of Wildwood Hickory planks to cook the burgers on. I’m a super huge fan of both Hickory and Cherry. Cherry wood leaves a beautiful red color on meat, and Hickory smoke imparts a flavor that’s very close to bacon.

Total Time: 30 minutes
Servings: 4


  • 2 pounds 80/20 Ground Beef
  • 4 Brioche Buns
  • 1 Beefsteak Tomato, sliced
  • ½ lb. Bacon, cooked
  • Green Leaf Lettuce
  • 8 slices Cheddar Cheese

Chef's Tip

Cooking on a gas grill? Look into getting a smoker box or smoking tube, which allow you use smoking chips on a gas grill.

  1. Soak the grilling planks in hot water for at least 15 minutes.
  2. Preheat grill to 400°F, setting up your grill for 2 zone cooking.
  3. Form the beef into 4 ½ lb. patties and place on the soaked plank.
  4. If you’re using a charcoal grill, place Cherry grilling blocks or smoking chips directly on the coals.
  5. Place plank on the pre-heated grill and cook with lid closed for 15-20 minutes, or until desired done-ness.
  6. Add cheese for the last few minutes of the cooking time.
  7. Toast the buns if desired, and top burgers with bacon, lettuce and tomato.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Hickory Grilling Planks