Firing up my smoker today....first time since last year.

smokingpiney

Newbie

Original poster

Apr 29, 2015

22

11

Jersey Pine Barrens

• May 23, 2015

• #1

It's been a while since I've used my smoker. Today's cook will be 2 meat loafs over peach wood smoke. I'm going to serve them with mashed potatoes, gravy, and roasted asparagus. We have guests this evening and I'm looking forward to putting this on the table. 

 

 

sota d

Smoking Fanatic

Feb 6, 2015

924

66

Florida Gulfcoast

• May 23, 2015

• #2

Sounds great! Post some pics of your smoke so we can enjoy it along with you. Happy smokin', David.

 

smokingpiney

Newbie

Original poster

Thread starter

Apr 29, 2015

22

11

Jersey Pine Barrens

• May 23, 2015

• #3

Will do if I can figure out posting pics here. I haven't used peach on any of my beef smokes, so I figured I'd try it out.

 

sota d

Smoking Fanatic

Feb 6, 2015

924

66

Florida Gulfcoast

• May 23, 2015

• #4

SmokingPiney said:

 
Will do if I can figure out posting pics here. I haven't used peach on any of my beef smokes, so I figured I'd try it out.

Click to expand...

Use the search bar for help posting photos-there's a really good tutorial that helped me get started. Never used peach, but I bet it's good! Happy smokin', David.

 

• 

Reactions: smokingpiney

smokingpiney

Newbie

Original poster

Thread starter

Apr 29, 2015

22

11

Jersey Pine Barrens

• May 23, 2015

• #5

Thanks, David.

 

sota d

Smoking Fanatic

Feb 6, 2015

924

66

Florida Gulfcoast

• May 23, 2015

• #6

You betcha! Type "how to upload a photo" in the search bar. Should be first one on the list, good tutorial-should help. Enjoy your smoke!

 

• 

Reactions: smokingpiney

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

8,954

1,562

Michigan

• May 23, 2015

• #7

Never tried peach wood before looking forward to your impressions!

 

smokingpiney

Newbie

Original poster

Thread starter

Apr 29, 2015

22

11

Jersey Pine Barrens

• May 24, 2015

• #8

They turned out great. They smoked for 4 hours to an IT of 140 degrees and carried over resting to 150 degrees. I used 3 chunks of peach wood and they produced LOTS of smoke. I was worried it would be too much smoke, but it wasn't. The smoke taste on the meat was light and subtle.Dinner was a hit with the guests, and I'm ready to do this again soon. 

IMG_3177.JPG

• smokingpiney
• May 24, 2015

IMG_3180.JPG

• smokingpiney
• May 24, 2015

IMG_3181.JPG

• smokingpiney
• May 24, 2015

IMG_3182.JPG

• smokingpiney
• May 24, 2015

Tonight is ABTs on my Big Green Egg and a low country boil! 

 

sota d

Smoking Fanatic

Feb 6, 2015

924

66

Florida Gulfcoast

• May 24, 2015

• #9

Looks great! Haven't tried a meatloaf yet, but after seeing yours I might have to give it a go! Thanks for posting!

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• May 24, 2015

• #10

I'll bet your Smoker was happy happy

Gary

 

smokingpiney

Newbie

Original poster

Thread starter

Apr 29, 2015

22

11

Jersey Pine Barrens

• May 25, 2015

• #11

Thank you David and Gary! 

Meatloaf is a smoker staple at my house and those Brinkman baskets work well. 

The smoker was happy indeed.