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In Reply to: Re: Smoked Meatloaf tips? posted by ShoddyHog on November 06, 2011 at 17:17:12:
I like to smoke it at about 300*. Don't use too much wood, as ground meat will take smoke very easily. I use a couple small chunks, and get a good smoke ring. It will be done in about 1 1/4 to 1 /1/2 hours depending on the size of the loaf. I cook it on parchment paper to keep it from sticking to the grate, and still allow smoke penetration on the bottom. Trim it close on the side so that the fat can drip into the pan, and leave it a little longer on the ends so that you can use it a s handles.
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