Bring your offset smoker to temperature – You will want to maintain a temperature of roughly 250 degrees throughout the entire smoking process.

Prepare the burger – With your hands, mix the ground chuck, cooked bacon, garlic powder, onion powder, Italian seasoning, and Worcestershire sauce. Make four equal-sized, eight-ounce burger patties.

Wrap the burger with the uncooked bacon – Place three strips of bacon on a cutting board, laid out next to each other. Place a burger in the middle of the three strips of bacon. Bring the top of each bacon strip to the middle of the burger, and then bring the bottom of each bacon strip to the middle of the burger. Flip the burger over so the joining bacon pieces are on the bottom. This is how you will place the burger on the offset smoker. Repeat with the three remaining burgers.

Place the burgers onto the smoker – Place the burgers on the 8” x 10” wire oven rack and place it onto your offset smoker. Smoke until the internal temperature reaches 120 for rare or 130 for medium rare, roughly 1 hour depending on the thickness of your burgers.

Place the smoked Gouda cheese on the burgers – Just as your burgers are reaching your desired temperature, place two slices of Gouda cheese on each burger and allow the cheese to melt.

Remove the burger from the smoker – After the cheese has melted, remove the burgers from the offset smoker. Add any toppings and condiments that you desire.