Preheat smoker to 225–250°F
Use hardwood pellets, chips, or chunks such as hickory, oak, cherry, or apple
Form ground beef into patties about 3/4 to 1 inch thick
Make a slight dimple in the center of each patty
Season patties with salt, pepper, and any desired burger seasoning
Place patties on the smoker grate with space between them
Smoke until internal temperature reaches 135–140°F for medium-rare, 145°F for medium, or 160°F for well done
Add cheese during the last 5 minutes if desired
Rest burgers for 3–5 minutes before serving
Serve on buns with desired toppings and condiments