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Loin and meatloaf

post #1 of 7
Thread Starter 
Doing an 8# loin and two 3# meat loafs trying to decide to start together or put one on later. Going for 145-150 on loin and around 160 or so on loaf.
post #2 of 7
Thread Starter 
post #3 of 7

They are most likely a similar thickness so they be done within an hour of each other if using 250F chamber temp.  If you wanted to bring them off at just about the same time I'd start the meat loaf first then 30 minutes later add the loins. 

post #4 of 7

I'm in    gotta make some more Coffee

 

 

Gary

post #5 of 7
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post #6 of 7
Thread Starter 
post #7 of 7
Oh man, keep it up!
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