Dumb question, but I am intrigued. When you say you use apples, do you just mean slices on top while the burger is smoking? Mine (burgers) aren't quite 1/3 pound range, more 1/2. I also use a 25/75 combo with ground beef and ground elk-beef just giving it enough fat for the patty to hold shape. The apples sound really good and I never thought of it. How do you do it?