Made my 1st meatloaf in the Char-Grill smoker.
Actually, I made 3 of them. Nothing like taking a risk on wasting a bunch of meat is there. LOL But that's just me. When I can do 3 loaves with same effort as just one, I'm for it.
Turned pretty darned good. A little dry, but will make great sandwiches and hot beef sandwiches with taters too. The dryness wasn't the fault of smoker nor smokee (me).
Most of the dryness came from too lean of meats. I used ground chuck, and coarse ground Chorizo bulk sausage. About 1/3rd Chorizo to 2/3rd's Ground Chuck.
I should've cut back on Chorizo, added a pound of pork sausage, and it would've been just right. The Chorizo wasn't as fatty as I thought. But the loaf still tastes great.
The other part of dryness cause was that darned stinky mosquito control truck spraying, just as it was time to pull it at 160*. I live on a corner, so we get hit twice with the sprayer. Had to leave loaves in smoker until air smelled better and the spray dissipated. So IT was 165* when I pulled it. While resting it rose to 169*. So between not using pork sausage, and the lean meats, it was a tad dry. What the heck? I've done worse in the oven a time or two. LOL
I mixed meatloaf night before and left in fridge for flavors to meld. I always saute my veggie first and cool them, before added to cold meat.
Next day started smoker with one chimney of un-lit Kingsford briquettes, Lit 1/2 chimney of briquettes and when fully lit and burning White, added them to the side of the un-lit ones.
Temp leveled out at 250*. So I lit a chimney of Lump and put it on top of basket. Temp rose to 300*
As smoker was coming to temp I quickly made 3 loaves of meatloaf and put them on smoker. Added Chunk of Apple wood beside basket. Temps dropped to 225* while loading loaves, but quickly rose back to 300* and finally settled in at 285*. Perfect!
1 hour in @ 285*-300* I inserted probe in largest loaf. IT @ 97* Smoker temp back to 300* (wood flare) No sweat. Added another chunk of Cherry wood this time, to the side.
1 hr & 15 min later, smoker temps dropped to 220*. IT of loaf @ 144* Added 1 fully lit chimney of Kingsford and lump mixed. Added some Cherry and Apple wood beside basket.
1 hr later smoker @ 270*, IT @ 145* Added partially burned/smoked chunks to top of coals for fire and jump the temp, and added fresh chunks to side of basket. Temp rose to 305*
30 minutes later, IT @ 157*, smoker @ 275*-280*
Then the darned mosquito control truck went through for second time. Had to wait.
30 minutes after the IT of 157*, the IT was now 165*. Too much. Pulled it and while resting IT rose to 169*
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I don't have pics of them in the smoker because I kept the lid shut except twice, briefly. When I inserted probe, and when I sauce one of them about 40 minutes from end.
But... here is the finished product.
The one on the right was sauced, the other two weren't sauced. They look almost like they are though, don't they?
Here is the small one we ate for dinner, sliced up.
But what the heck is that ring of color around the edges???? Heh heh heh!
Not a fan of Kingsford except for long, low and slow. which I seldom do. But my Honey "Bought me some charcoal". So I HAVE to use it up. LOL
Edited on 06/07/2015 for typo's. (Probably didn't get them all though.)
Actually, I made 3 of them. Nothing like taking a risk on wasting a bunch of meat is there. LOL But that's just me. When I can do 3 loaves with same effort as just one, I'm for it.
Turned pretty darned good. A little dry, but will make great sandwiches and hot beef sandwiches with taters too. The dryness wasn't the fault of smoker nor smokee (me).
Most of the dryness came from too lean of meats. I used ground chuck, and coarse ground Chorizo bulk sausage. About 1/3rd Chorizo to 2/3rd's Ground Chuck.
I should've cut back on Chorizo, added a pound of pork sausage, and it would've been just right. The Chorizo wasn't as fatty as I thought. But the loaf still tastes great.
The other part of dryness cause was that darned stinky mosquito control truck spraying, just as it was time to pull it at 160*. I live on a corner, so we get hit twice with the sprayer. Had to leave loaves in smoker until air smelled better and the spray dissipated. So IT was 165* when I pulled it. While resting it rose to 169*. So between not using pork sausage, and the lean meats, it was a tad dry. What the heck? I've done worse in the oven a time or two. LOL
I mixed meatloaf night before and left in fridge for flavors to meld. I always saute my veggie first and cool them, before added to cold meat.
Next day started smoker with one chimney of un-lit Kingsford briquettes, Lit 1/2 chimney of briquettes and when fully lit and burning White, added them to the side of the un-lit ones.
Temp leveled out at 250*. So I lit a chimney of Lump and put it on top of basket. Temp rose to 300*
As smoker was coming to temp I quickly made 3 loaves of meatloaf and put them on smoker. Added Chunk of Apple wood beside basket. Temps dropped to 225* while loading loaves, but quickly rose back to 300* and finally settled in at 285*. Perfect!
1 hour in @ 285*-300* I inserted probe in largest loaf. IT @ 97* Smoker temp back to 300* (wood flare) No sweat. Added another chunk of Cherry wood this time, to the side.
1 hr & 15 min later, smoker temps dropped to 220*. IT of loaf @ 144* Added 1 fully lit chimney of Kingsford and lump mixed. Added some Cherry and Apple wood beside basket.
1 hr later smoker @ 270*, IT @ 145* Added partially burned/smoked chunks to top of coals for fire and jump the temp, and added fresh chunks to side of basket. Temp rose to 305*
30 minutes later, IT @ 157*, smoker @ 275*-280*
Then the darned mosquito control truck went through for second time. Had to wait.
30 minutes after the IT of 157*, the IT was now 165*. Too much. Pulled it and while resting IT rose to 169*
________________________________________________
I don't have pics of them in the smoker because I kept the lid shut except twice, briefly. When I inserted probe, and when I sauce one of them about 40 minutes from end.
But... here is the finished product.
The one on the right was sauced, the other two weren't sauced. They look almost like they are though, don't they?
Here is the small one we ate for dinner, sliced up.
But what the heck is that ring of color around the edges???? Heh heh heh!
Not a fan of Kingsford except for long, low and slow. which I seldom do. But my Honey "Bought me some charcoal". So I HAVE to use it up. LOL
Edited on 06/07/2015 for typo's. (Probably didn't get them all though.)
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