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?Give it a shot, you won't be disappointed. I do make my burger fairly large though, roughly 1/3 pound range with a 50/50 mix of ground pork and ground, grass fed chuck. Not sure if the size/makeup have a huge impact but that's what I've always done. Oh, and I use hickory and apple for the burgers.