Smoked hamburgers

Kind of a hybrid between Humdinger Hamburgers from Smoke & Spice and a recipe I found online a while back....been a pretty popular recipe around here the last year or so.

2 lbs. of Nolan Ryan ground chuck 85/15.  Mixed beef in bowl with 1 cup shredded cheese, 1/2 cup Sweet Baby Ray's BBQ sauce, and seasoned with a combo of Dizzy Dust and Cow Lick.

Cooked these indirect at 275*-300* dome for 45 minutes, never opening and never turning.  Done all the way through, but very juicy and moist.  This method really gives the burgers that chop house flavor if that is something you like.  Lots of things you can add or change to suit your tastes.  Would love to add some chopped jalepenos, but the rest of the fam would kick me out!