Step 1

Preheat your smoker to 220°.

Step 2

Take all of the ground beef and form it into a large, loose patty. Season both sides with salt, pepper, and bloody mary seasoning. (You can sub in some garlic and onion powder along with some celery salt if you don't have bloody mary seasoning handy.)

Step 3

Place the patty onto a write rack that's been prepped with cooking spray.

Step 4

In a large, high-sided Dutch oven, toss in the onions, celery, tomato sauce, and the rest of the sauce ingredients into the pot. Put the wire rack on top of the top. Put the whole thing in your smoker.

Step 5

Let the whole thing smoke for around 2 hours. Check it once or twice during that time and give the sauce a stir, if necessary. Once the meat is browned and smokey put it into the pot of sauce and break it up into small pieces.

Step 6

Turn the heat on the grill up to 325°, and let the pot simmer until the meat is further broken up and the sauce is the thickness you prefer. This should take anywhere from 30-60 minutes. Stir it periodically to ensure the meat doesn't settle and stick to the bottom and burn. Ensure the pot isn't over any particularly hot spots.

Step 7

Remove from the grill and remove any excess fat.

Step 8

Serve with rolls, cheese, and chips!