This incredibly tasty burger was produced entirely on my Weber kettle grill. The bun was toasted after buttering, yes butter. The cheese added with a minute to go and the incredible seasoned (mayo) burger reached it's peak. Oh, and the bacon was grilled over the coals without using aluminum foil, using direct heat. I soaked the hickory chips in a favorite beer rather than water (I never use water) and since the burgers cook quickly the chips are not soaked for a long period. They will smoke more if they are more dry than what's used for slower cooking foods. The key: have a cool side and leave the food alone. The Weber grill makes for perfect burgers every time.