http://www.smoking-meat.com/may-1-20...smoked-hotdogs
Usually when I want smoke on my burgers I put them in the Bradley for a bit and then finish them on my grill. I got the above link sent to me a while back, suggesting the full cook in the smoker. I did not use the author's suggested rub rub but used what I had on hand.
I used 4 hickory pucks and set oven temp to 240 degrees. For most of the time the temp was +/- 225 degrees. I planned to cook around an hour and a half. Checked on burgers and turned rack around at about half way.
At and hour and 20, gave then a flip and checked temp. 160 degree and they are done.
This was just a test before I made a larger batch. That first burger went down really easy all by itself. Great smoke taste. This will be really good in a bun and all dressed up. Might be a bit much on time for just 4 burgers but for a larger batch I think it will be well worth it.