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.