re: Anyone have any experience with burgers on a smoker?

Use cherry they get a great color! Use 80/20 and they won’t dry out. Works best with the thicker sized patties, they don’t shrink as much, don’t need a giant thumb print in the middle.

I’d smoke at 250 at least. I have done 225 and found out that if it’s smoked low and slow enough the meat does not change color even tho your temp will be done. Had to google that while I had some family members turning there noise up at well done pink meat on the inside.