Greetings to all,
I am new to all this, but have a couple of chicken smokes under my belt. My next attempt is going to be meatloaf, wife's request. I have found a nice recipe here that includes Mac and Cheese, so that is my base. I have a couple of questions for the group.
Let me premise this with I have a Smoke Vault propane smoker and am planning on using either Pecan or Hickory.
1. Let's say that they are 2 2 lb loafs, cooking at 225 or so, what is the approx cook time? I know it is impossible to tell and it is done when it is done, but an estimate would be great.
2. My thought is to put them in small aluminum loaf pans and poke some holes in the bottom for the juice to run out, but if anybody has a better idea, please feel free.
I am sure I will have more questions, but that is all for now.
Thanks in advance for any advice.