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[Bar-B-Lew]

Has anyone smoked ground hamburger for use in any meals?  I was thinking about it as I am making some chili sauce for hot dogs soon.  If you have, how did you cook it - temp and time?  What it worth it or better off making in a frying pan?

[Bentley]

I remember spreading some out on mats years ago and trying it, but as I recall, what ever sauce I was using it in masked any smoke that was on the meat.

[Brushpopper]

I have done it several times with ground beef and turkey to make tacos and chili.  I used a non-stick mat and leave it one big chunk right out of the package.  I smoke it at 150 or 160 for an hour give or take on the GMG DB.  Works great for us and gives the dish a nice smoky flavor.   

[Bobitis]

I would make meat balls. You can always chop them finer if needed. I you want spaghetti or a meatball sandwich, yer already done.

[SmokinHandyman]

I have done the meatballs

[mo-kid]

BBL: I do this exclusively for my wives chili recipe, I do about 2lbs of ground beef in a alum. pan with peppers and onions (some times mushrooms). 160 for about 1 to 1.5 hours or until meat is done. Then momma makes the sauce and we mix it up in a pot on the stove. enjoy!

[Bar-B-Lew]

Some good ideas here.  Gonna have to give me a try this Spring.