• Prep your burger toppings. Slice tomato and onion, set aside pickle, and select your lettuce leaves
• Pre-heat the smoker for 225 (for the bacon)

Step 1: Bacon

• From package to grates - 225 for 2 hours with a flip at the hour mark.
• Once done, firm not crispy, remove and set aside. I placed in a half-pan and covered with foil while the rest cooked.

Step 2: Jo Jo Potatoes

• Crank the smoker/grill to 400 degrees and prep for the taters
• Half your Russet potatoes length-wise and slice each half into three (3) wedges.
• Coat each wedge in olive oil and sprinkle with your favorite seasoning. I used cajun, but any savory garlicky, herby seasoning will shine.
• Place wedges on the grill and cook until your desired doneness. For a little added crunch, sprinkle with some panko (Optional). For mine, I went about an hour

Step 3: Burger

• Smashburger style. Fire up the Blackstone at medium-high heat. Prepare your beef into 1/4lb balls.
• Coat cooking surface with olive oil and place the meat ball(s) on the griddle. Smash burger on griddle until about 1/8" thick. Add seasonings if you wish. I also threw on some sliced onions at this point to get a slight saute - not an overly grilled onion.
• When the color starts creeping up the sides of the burger, flip. You should see a good, crisp char. Put another dash of seasonings if you wish (I did cajun). Place your cheese at this point and let the other side cook and the cheese melt. Place the buns on the blackstone if you want a slight toasted bun.
• When done, remove and assemble burger. I went bottom bun, burger sauce, lettuce, patty, onion, pickle, bacon and top bun (sauced).
• Enjoy!