turkey meatloaves

Discussion in 'Poultry' started by williamzanzinger, Jan 5, 2008.

  1. williamzanzinger

    williamzanzinger Smoking Fanatic OTBS Member

    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?
     
  2. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Do you have time to do a test run on 1 to see how it comes out?

    I would think that 1 hour is not long enough to get full penetration. Even after a full smoke I don't think it will not penetrate all the way through the loaf. You will have some smoke flavor after an hour, just not all the way through.
     
  3. ds7662

    ds7662 Smoking Fanatic OTBS Member

    As Seaham said it will have some smoked flavor after an hour. You just won't get the full affect. If you don't have time for a test run as stated, throw it on anyway. A little smoke is better than none.
     
  4. williamzanzinger

    williamzanzinger Smoking Fanatic OTBS Member

    no, i really dont have time for a run BUT, leaning to my favor is the fact that the loaves will be onoly about 2-3inches tall at most, half sheets if you will. Perhaps this will allow for more absorbtion. As always, thanks folks.
     
  5. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Will as the others stated an hour will give a nice little smoke taste,but since you only have a little time remember to not try to rush it and add too much smoke at once! A little smoke can go a long way with meatloaf in all my experiences with them. Best of luck and best wishes on all your smokin endeavors!!!!!
     

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