A question for those of you whom have succesfully smoked meatloaves. I will be smoking 8-12 for sunday brunch 10-12 4 0z servings each. I wont have the time to fully cook them for lack of smoker room. My plan is to give each batch 1 hour of smoke then into the oven to finish. Will I get good results like this? I hour of smoke is enough to penetrate the loaves fully? Ps i dont anticipate the smoker temps rising above 220 at anypart of the smoke, infact ill be lucky to get that. What do you think?