Burgers could be the meal of choice in the western world.

It will always be a top-seller at a restaurant while it’s even surpassed the jambon-beurre (a ham and butter sandwich) as the most popular meal in Paris. Sacre bleu!

A burger is oh-so adaptable. You can leave out the divisive gherkin, use different cheeses, toppings, cuts of meat and the number and style of patties. There’s veggie and vegan versions – truly, there’s a burger for everyone.

But what if you mix burgers with that other American culinary tradition, the barbecue? We’re talking specifically about smoked meats, cooked low and slow for around half a day and covered in a wet or dry spice rub.

Adam Crumpton is taking this glorious combination to the masses as the smoking genius behind Crumpy’s Smoke Shack BBQ.

The menu is unfussy: smash patties adorned with smoked meat like pulled pork and brisket, and complemented by staple toppings like cheese, salad and gherkins (if you want).

Adam has been serving up this winning meaty combination for three years having turned his backyard passion into a business, having previously worked in a Michelin-star kitchen.

His street food business is essentially a barbecue that’s got out of hand, and the streets can’t get enough of it.

“It’s something I’d always wanted to do but having the freedom in lockdown gave me the chance to start,” said Adam, who has worked in restaurants since he was 14.

“I would often get a big joint of meat, have a BBQ and mates said you should do this. There was a bit of refining and experimenting but with the experience I had from the industry I knew what was what.”

Adam, who lives near Farnham, smokes his meat for 14 to 18 hours “real long and slow” at a smoke shack at his parents’.

During the last three years he’s bought a second van and taken on a partner, Matt Fordham, with the pair now hitting the road several times a week. They’ve been on BBC Good Food five times this year and catered to 400 people at the American Embassy in London on US Independence Day.

“I think there’s definitely been an increase in people taking BBQ seriously and smoking their own meat,” said Mr Fordham.

“We buy at least 100kgs of meat a week, but it can be 160 to 180. Our burgers are made from locally sourced meat, we use a little butcher and our own seasoning goes through the meat.”

Their options include the Smoke Shack Special – a brisket and chuck beef patty, topped with pulled beef in gravy – to a Risk It For A Brisket burger and This Little Piggy pulled pork offering. There’s also cheeseburger and a vegetarian option, along with loaded fries and moreish jalapeno and cheese croquettes.

Crumpy’s Smoke Shack BBQ will be at Liss Pavilion from 7pm this Friday and Birdie’s in Farnham Park from 7.30pm this Saturday. For more details and venues look for Crumpy’s Smoke Shack on Facebook or @crumpysmokeshack on Instagram.