I made a 3 lber last friday night THREE lbs of burger, 8 slices of "american" cheese, 16 oz of sharp cheddar shreded and 12 oz of sliced shrooms. Then I wrapped that bad boy in a bacon weave. Cooked at 250 on the wsm for close to 4 hrs with applewood smoke. The hamburg was at 180 when I pulled it. I had to let it cook an extra hour and a half to let the bacon get done. The hamburg wasn't dry at all I think the grease from the bacon helps keep it moist. It was the best of the 4 fattys I've made so far.