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Quick! How long to smoke a 2lb meatloaf?

post #1 of 17
Thread Starter 
Do I have time to do it now? It's 4:00pm, I'm in Charlotte, NC so weather is fairly decent, and I can have it all loaded up in 20 minutes... My Masterbuilt XL (new) still has manufacture thermo (which sucks) -- can it be done be 8pm at roughly 250degrees?
post #2 of 17

Relax,

 

You should have plenty of time.  Think about going to 275 -280 though and use a meat thermo to measure internal temps.

 

Hamburger should go to at least 160 Internal Temperature (IT).

 

Good luck,

 

Bill

post #3 of 17
You should have plenty of time. If not the worst thing that happens is you eat great food a little after 8
post #4 of 17
Thread Starter 
Quote:
Originally Posted by Davidhef88 View Post

You should have plenty of time. If not the worst thing that happens is you eat great food a little after 8

We usually eat pretty late, anyway!! Thanks guys!
post #5 of 17
Thread Starter 
Quote:
Originally Posted by PGSmoker64 View Post

Relax,

You should have plenty of time.  Think about going to 275 -280 though and use a meat thermo to measure internal temps.

Hamburger should go to at least 160 Internal Temperature (IT).

Good luck,

Bill

:) I totally rely on my "real" thermo and internal temps because I quickly found out how "off" the manu thermo is! I'm TOTALLY new to smoking - born in Alabama but raised in the center of DC, 4 blocks from the whitehouse... I dated a total foodie in the "formative" years and worked in a gourmet Jewish deli in the heart of DuPont Circle - I know I can use my oven at 400-550 degrees; the standard "recipe" is made for the "standard" idiot (I'll never forgot a 40 year old single mom friend setting a timer for boiling the macaroni according to instructions to Kraft Mac & Cheese!!)

Since then I moved to the Charlotte, NC (which is now a very urban city) and later moved to the edge of the PIT OF HELL, traded in my Cadillac Esclade for an F350 dually 4x4, swapped my little bumper-pull horse trailer for a 2 horse with sleeping quarters (that I made) and headed OUT! I still live minutes from uptown (because I work there) but drive my HUGE truck (instead of my little car for city driving) and totally relish rolling coal at every bus-stop and barking up the back end of a SmartCar (I could fit two in the bed!) and smokin up my neighbor from Friday night til Sunday night! Which I have been able to do successfully with y'all's help! Low and slow is not a born response to me, but I'm learning!!

With that said, meatloaf is well on its way, coupled with Mac&Cheese smokin above it and a super Philly Cheese fattie getting ready to go it! A super bad bacon weave is being started off, LOW, in the oven to be wrapped around the ML (I do not like how the underside of the bacon and top side of the meat doesn't cook well wrapped from the beginning!) -- it'll be an awesome week of lunches as my coworker say -- OMG! What is that? Where'd you get it?!! :)
post #6 of 17
Thread Starter 
. OMG! Best M&C ever!

BEAUTIFUL!! A touch dry, but that's ok, I'm still learnin!!

despite that fact that my Fattie looks like a different kinda log, it is just about done and absolutely YUMMY! Loaded with shredded beef, parm and Provo x3! Two sausage logs melded and rolled out :) -- no bacon wrap, doesn't really mesh with stuffing :)
post #7 of 17

Looks delicious!

 

I gotta try a meatloaf now, what temp did you end up smoking at?

post #8 of 17
Thread Starter 
Quote:
Originally Posted by candycoated View Post

Looks delicious!

I gotta try a meatloaf now, what temp did you end up smoking at?
-- about 275! And I baby say enough about the Mac & Cheess... OMG! Found the recipe here somewhere!!!!
post #9 of 17
Thread Starter 
Ok, alcohol, a full below and a sleeping pill say BED, NOW! (Or is that the big guy yellin at me?) - totally need an alcohol sensor on my iPhone!
post #10 of 17
Thread Starter 
Son
Quote:
Originally Posted by candycoated View Post

Looks delicious!

I gotta try a meatloaf now, what temp did you end up smoking at?
Somewhere between 250 & 275, I was thrilled with it! And the Mac&Cheese, OMG!!! Now thinkin I'll take the leftover yummy m&c, roll it into little balls, whip up a coating and fry 'em! Pair with a splash of Franks Red Hot sauce (cuz I put the sh&t on everything!) with a nice blue cheese dipping sauce... Oh, wait! It's now gunna be buffalo fried Mac&Cheese balls!!! Tomorrow... It's been a long Monday!
post #11 of 17
Thread Starter 
Quote:
Originally Posted by smokeusum View Post

Son
Somewhere between 250 & 275, I was thrilled with it! And the Mac&Cheese, OMG!!! Now thinkin I'll take the leftover yummy m&c, roll it into little balls, whip up a coating and fry 'em! Pair with a splash of Franks Red Hot sauce (cuz I put the sh&t on everything!) with a nice blue cheese dipping sauce... Oh, wait! It's now gunna be buffalo fried Mac&Cheese balls!!! Tomorrow... It's been a long Monday!
M&C kickin butt!!
post #12 of 17

Wait, are you saying you made fried M&C balls?

post #13 of 17

I've seen em done before. One more thing for the "To Do List"

post #14 of 17

I know right, fried mac n cheese sounds great!

post #15 of 17

that sounds so good fried mac and cheese30.gif

post #16 of 17
Thread Starter 

Girl, I fried it, buffalo'd it, I made it my Bia!!!

Here's a shot of it at lunch today, with a slice of a fattie stuffed "Philly cheese steak" on a biscuit and some nice blue cheese to dip the fried smoky Mac & Cheese with bacon balls into :) -- most of them were devoured by my co-workers, I had to bring the remaining two ;)
post #17 of 17
Did u find the mac and cheese recipe ?
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