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Question on Meatloaf

post #1 of 15
Thread Starter 

I have a question on meatloaf:


Smoker: Master Forge

The meat was not in a pan, just on the rack, with a drip pan under meat.

At 12:30pm I started the smoker, and got the temp up to 305 - 310°. 

At 4:30pm I increased the temp up to 335 - 340°.

But the meat took 6 hours to get to a internal temperature of 165°.


Can anyone give me a suggestion as to why it would take so long to do a 2 lb. meatloaf?

(Meatloaf was made up of 1lb of minced beef, ½ lb of pork and ½ lb of sausage meat)


Thanks for any help.


post #2 of 15

How accurate are your chamber thermos?   I think you smoked it a to high a temp and it sure shouldn't have taken that long.  I would expect that kind of time at 240.

post #3 of 15

I agree, at those temps should have hit 165 way before 6 hours

post #4 of 15
Thread Starter 

Hi, alblancher & RdKnB and thanks for your response. I checked the Maverick thermometer first in boiling water and then in ice water. Both readings were close only out by + 1 - 2° only, so I thought it would be fine, which was about 6 months ago. So I don’t think it could be the thermometer.


post #5 of 15

Well,  that's a head scratcher

post #6 of 15


Originally Posted by alblancher View Post

Well,  that's a head scratcher


I agree - in a regular oven at that temp you would have shoe leather at 6 hours

post #7 of 15

GG evening...  Does the master forge have vents top and bottom ???  If the answer is no, the long cook time is due to no air flow..... stagnant air will envelope the meat in cool air as the meat cools it..... that is the opposite of a convection oven.... lots of air movement and fast heating.... the air moves the cold from the meat and allows hot air to move in.....   

Like being outside in the winter.... air movement lowers the Wind Chill Factor.....    Now you have a new term... The Heat Warm Factor..... compliments of Dave




post #8 of 15
Thread Starter 

Hi DaveOmak

The master forge has 2 vents at the bottom one on each side and one on the very top. The 2 vents at the bottom were open half way, and the top vent opened fully. So, I think I had good air flow. Thanks for your info.


post #9 of 15

At those temps a 2 pounder should be done in about an hour...I have no clue what happened...JJ

post #10 of 15

I also had a problem w/ a long smoke on a meatloaf.  Think it ended up 4 hrs.  Never did figure it out, but the ML sandwiches were great!

post #11 of 15
Thread Starter 

Thanks, ChefJimmy J & Missed-Em and great to met you.  I don't know what happened either and you are right Missed-Em the sandwiches and dinner were very good.


post #12 of 15

 Was your themo at the same level as the meat?  





post #13 of 15
Thread Starter 


Originally Posted by stovebolt View Post

 Was your themo at the same level as the meat?  






 Hi Chuck.  Good thought, but yes. Had the temp gauge at the same level, just beside the meatloaf.

post #14 of 15

I did one a few months ago that was four pounds and it took 4 hours at 240°. Did you have the door open every 30 minutes? That's the only thing I can figure since your thermometers were accurate...Another

post #15 of 15
Thread Starter 

Hi RTBBQ2. The door was closed most of the time. Unless I needed to add water to the pan or add some home made BBQ sauce. (I read some where if you are looking you are not cooking)  But thanks for the thought.

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