For our smoked burgers, we leave no wood unturned. After 25 minutes of smoking the best quality, a secret signature blend of beef meat, we smoke it over hickory and applewood chips. Then, we fire up the grill to finish off the patty by searing it on a hot 465-degree griddle, which locks in the juices, keeping the flavor from the smoker. Then, we take our artisan potato roll and layer the ingredients properly so you have the best bite, every bite.