Since the burger meat is freshly ground, there's no need to incinerate it - as there is little threat from e-coli, salmonella, etc. I prefer a medium to medium-well burger.
Season the ground chuck - aggressively - with salt and pepper. Divide the meat into 4 even patties. Wrap 2 strips of bacon around each burger - in criss-cross fashion.
Smoke the burgers at 220 degrees F to your preference, but make sure that the fat from the bacon has rendered and the bacon is well-done. No need to flip the burgers. Remove the burgers, test for seasoning and load them into buns, slathering them with a self-determined amount of BBQ sauce.