Divide the fresh ground chuck into 5 equal portions. Gently hand-form each portion into a patty that is roughly 3/4 inch thick. Place the completed patties in a covered container and refrigerate until ready to cook.
Prepare your charcoal chimney to ignite the lump charcoal. Once hot, dump the coals onto one side of your kettle grill, creating a dedicated direct heat zone and an indirect heat zone. Position your hinged cooking grate so you maintain easy access to the coal side.
Allow the air inside the covered grill to stabilize near 225°F. Adjust the top and bottom air louvers to control the airflow and lock in this low temperature.
Pull the patties from the refrigerator. Generously salt both sides of the meat immediately before placing them into the grill.
Arrange the seasoned patties on the cool side of the grill rack, opposite the hot coals. Toss a generous handful of the wet, pre-soaked hickory chips directly onto the hot coals and close the grill lid immediately.
Slightly close down both the top and bottom vents to limit airflow and trap the dense smoke. Keep a close eye on the built-in thermometer to ensure the heat stays right around 225°F. If no visible smoke streams from the vents after 15 minutes, crack the louvers slightly, add another handful of soaked chips, and replace the lid.
Leave the burgers completely undisturbed for 25 minutes. Open the lid quickly, flip each patty over, add more soaked chips to the coals if needed, and close the lid immediately.
Smoke for an additional 25 to 30 minutes until the burgers are fully infused with flavor and reach your desired doneness.
Remove the succulent patties from the grill and place them immediately onto your toasted, buttered potato rolls. Top each burger with a spoonful of warm sautéed Vidalia onions, a few crisp pickle chips, and a generous drizzle of barbecue sauce. Serve immediately.