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Today is First Smoke day! - Page 2

post #21 of 29
Thread Starter 

The chickens are still on the smoker. Family wanted dinner. So... we ate meatloaf.

 

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Thgis was a real basic meatloaf recipe because I wanted to see what the smoke added. It wasn't overly smokey and the smoke taste almost waited until you swallowed it before making itself known. It did leave a little tingle on my lips, but my wife, who is NOT a huge fan of things that are too smokey liked it. Next one won't be 3 pounds. The 3 of us only ate half of the meatloaf and my son can eat. :)

 

 

This was :

2 pounds of 90/10 ground beef

1 pound of ground pork

1 fist-sized onion chopped fine

1/2 of a red bell pepper (all I had left) chopped fine

2 eggs

1 cup of milk

1 cup of Panko bread crumbs

1/2 tsp of sage

1 tsp dry mustard

1 tsp garlic powder

1 tsp black pepper

1 tsp salt

1/4 cup of Worchestershire sauce

 

I think that's about it. Pretty mild mix.

6 and 3/4 hours at 240-ish smoker temp running smoke about 90% of the time (I let the hickory finish at the end because I was changing to apple for the chickens). Pulled at 160 IT, wrapped in foil and towels and it sat a good hour or so before I sliced it.

 

The chickens are at 153 IT as I type this. Smoker now running at 325 with apple chunks.

post #22 of 29
Thread Starter 

AND.... y'all didn't steer me wrong on how good the meatloaf sammies are the next day. I'll definitely do meatloaf in the smoker from now on. The sandwiches I just ate were to die for. And the half of meatloaf I put in the fridge last night was so firm I could slice it 1/8 inch thick and it held together without crumbling. Amazing.

 

I'm definitely hooked on this.

post #23 of 29

30 MPH winds will play heck with a smoker, makes for a challenging smoke. Who cares what the wind break looks like I use 4 sections of insulated duct work around mine. I am pondering the idea of a shack like you are describing but not made the move to make 1 yet. Personally I don't worry about temp sings that are 20 or so degrees, I don't think it makes that much difference. I use a 25 degree window and any thing within that window is good. 

 

I smoke my meatloaves at a higher temp In the 275-300 range. I get nice smoke flavor there, and takes less time. Meatloaf doesn't need the low and slow. I like your pizza pan Idea, I'm going to try that. I think I'd get a better smoke flavor that way.  I made a meat loaf pan for smoking using a loaf pan with 1/4" holes drilled in to let the grease drain bolted to a square pan with a gap in between. The larger pan on bottom makes it more stable. I tried 2 loaf pans and it was top heavy, and was afraid it might tip if smoker got bumped. I got this idea from a TV commercial on a meat loaf pan....lol, it was a loaf pan with an insert with holes.

 

Your meat loaf Looks-Great.gif. I also find the next day it is even better, and easier to slice. 

post #24 of 29
Thread Starter 
Quote:
Originally Posted by sprky View Post

30 MPH winds will play heck with a smoker, makes for a challenging smoke. Who cares what the wind break looks like I use 4 sections of insulated duct work around mine. I am pondering the idea of a shack like you are describing but not made the move to make 1 yet.


Well I have a woodworking shop out back. I was thinking of doing a little shack that would be ... well it would remond you of an outhouse! :)  Simple lean-to type and the door would be the whole front and would swing all the way around and fasten to the side so it stays open. The interior would have cinder blocks laid on their side so the smoker would be raised up about 8 inches off the ground. I might have to use a couple of deep Post-Ups on 2 of the corners to make sure it can't blow over in a strong wind.

 

post #25 of 29

I'm sure the wind break helped.30.gif

post #26 of 29

Looks great, smells good to.

Got a good edge color man. 

Your going to smoke far in this wold Pilgrim. 

post #27 of 29

I tried to duplicate your Meat Loaf recipe.. It looks real good.

 

I have only used a Meat Probe in Briskets & never had a problem.

 

There is a couple of hours to go & the temp probe reads at 203f. Will that temp go down as the moisture cooks out of the meat?

 

Thanks

 

Phil

 

P.S. I am cooking on a MES40. Soon to get a Masterbuilt Extra Wide Propane Smoker.. :)

post #28 of 29
Thread Starter 

The smoker temp is 203 or the meat is? If teh meat is at 203 it's probably over done :)

post #29 of 29

Thanks yardbird for your quick reply.

 

The smoker temp was 240f & the meat was 203f. The meat went up to 206f so I pulled the meat loaf. It was a little over done, but not by much. The wife loved it.

 

I noticed that with the MES40 the color of the meat when it is done cooking has a different color to it than if I smoke with wood. It's kinda like a bronze brown. Instead of a grey brown. It's hard to describe.

 

I'm picking up a different smoker on Wednesday. It's a propane smoker so that should fix that problem.

 

Aside from the difference in the color of the meat, everything that we have cooked with the MES40 has been delicious. Nothing has gone to waste.

 

Again thank you for your help..

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