Smoked burgers

[Porkchop]

I’ve been smoking my burgers lately then searing on the grill, come out great if you haven’t tried it yet. I’ve typically done 3-6 of them in my 3DW but opened my mouth and volunteered to do them for a club event next month. Looks like I will be doing about 50 of them now. Typically it takes about an hour to get them up to 130° before searing them on a Blackstone, with 50 of them will I have to account for extra time for the additional mass? Will all the dripping fat be an issue to the burgers on the lower racks or firebox? I’m still new with this and haven’t had this much meat in it yet.

 

[old sarge]

Dripping fat?  Flavor!!  When smoking the burgers, do you flip them?  Just curious.

 

[Porkchop]

I don’t flip them as they are surrounded by heat, I do on the Blackstone because heat is on one side and I’m going for a sear

 

[old sarge]

Got it.