Sous Vide will add another dimension to your cooking. Great looking burgers!
Sometime - try cold smoking first, then season, vacuum bag - and drop into the Sous Vide....then you can finish back on the grill.
Sous Vide + outdoor cooking = a sum greater than it's parts!
Very bad idea with ground meat. “Don’t forget this one cardinal rule: IF IT CAN’T BE CURED, DON’T SMOKE IT."
The fact remains that you are placing raw meat in an anaerobic atmosphere for one hour where conditions for the development of several types of bacteria may develop, including clostridium botulinum. Smoke cuts off oxygen. Strike one. Next, the well-known “Danger Zone” is universally accepted as 40°F. to 140°F. (4°C. to 60°C.). I don;t think you can run your smoker cooler than the danger Zone in the summer. Strike two. The meat is moist. Strike three.
Bacteria can grow just on the surface of the steak but ground beef can be a breeding ground for bacteria all through the meat.