Directions

1. Portion the ground beef into 2 oz meatballs and place on a rack.
2. Preheat your Pro Classic to 125 degrees.
3. Fill a sawdust pan ½ full with your choice in sawdust and then dampen with water.
4. Place the sawdust pan directly on the heating element.
5. Once the smoker comes to temp and begins to smoke, place the rack with the meatballs in the smoker.
6. Reduce the temperature setting down to 90 degrees.
7. Smoke the meatballs for 1 hour.
8. Preheat your griddle to 375 degrees.
9. Remove the meatballs from the smoker.
10. Place a meatball down on the flattop and smash with a burger press.
11. Season with BBQ General SPG rub,
12. Once the burger is caramelized on one side, flip and immediately top with a slice of American cheese. Continue this process with the other meatballs.
13. Toast your burger buns if desired.
14. Build your smash burgers with two patties per burger.
15. Serve and enjoy!