Cook bacon in a cast iron skillet over medium heat; about 10 minutes.

Remove bacon with a slotted spoon and transfer to a paper towel-lined plate.

Reserve 2 tablespoons of bacon grease; save the rest for later use or discard. 

Add onions, garlic, and red pepper flakes to the cast iron skillet and sauté in the reserved 2 tablespoons of bacon grease for 4 ½ to 5 minutes, until the onions are caramelized. 

Stir in maple syrup, apple cider vinegar, dark brown sugar, brewed coffee, and BBQ sauce.

Continue cooking for 20 minutes; the bacon jam will be a dark amber color and have a thick consistency. Set aside until ready to use.

Shape ground chuck into four 8-ounce patties. 

Place patties in the freezer for 15 minutes 

Heat the smoker or grill for indirect cooking to 275 F.

Add chunks of cherry wood or pecan wood to the coals for smoke.

Remove burgers from the freezer and season on both sides with salt and pepper. 

Arrange burgers on the smoker or grill over indirect heat and cook for 30 minutes.

Flip burgers and continue cooking until the internal temperature reaches 145 F (medium), or until the desired doneness.

Brush each patty with BBQ sauce and let sit for an additional 2 to 3 minutes.

Top each burger with smoked gouda cheese and remove the burgers from the smoker or grill.

Add bacon jam and assemble on Kaiser rolls to serve.