This Saturday, I plan to smoke meatloaf for the first time. Here is my potential problem. I have an electric Brinkman smoker. The grill racks are small, round and have a lot of space between the rows on the rack. I am afraid that the meat will fall between the cracks while it is cooking. I don't have a Bradley rack and won't have a chance to get one before this weekend.
Would it work if I took a disposable aluminum pan and punched holes in the bottom of it to allow the juices to drip into the water pan? I have even thought about cutting the sides off of the pan to allow smoke to circulate better. I really just want aluminum under the meat to keep it together. I thought punching holes might all little smoke to get to the bottom of the loaf and allow the juices to drain away.
Is this a good idea? Thanks for any thoughts or suggestions.
Edited by TedLNancy - 1/25/16 at 7:41pm