Any tips for cooking a meatloaf in an electric smoker?

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voltsmoker

Newbie
Original poster
Jul 26, 2017
18
15
Mid Missouri
Hey folks, I'm wanting to try a meatloaf in my electric smoker and was needing some advice. First of all I've never done one. And secondly I was wondering 2 things about the cooking time and temperature. First is my constant 195 degrees going to cook it without having any bacteria created in that dangerous 40-140° Zone? and will that temperature actually cook it to completion?

I'd really appreciate everyone's thoughts on this. My smoker only Cooks at one temperature I'm just a little concerned it won't be hot enough.
 
Well quite frankly thats the temperature reading in the thermometer i installed in the lid. It didnt come with thermometer - I bought one and stuck it there. I'm thinking i should buy a second one and put it right above the bottom meat rack. I always use the water pan. I'll try a dry run tomorrow.
 
Well quite frankly thats the temperature reading in the thermometer i installed in the lid. It didnt come with thermometer - I bought one and stuck it there. I'm thinking i should buy a second one and put it right above the bottom meat rack. I always use the water pan. I'll try a dry run tomorrow.
Hi there and welcome!

I would highly recommend you get something like the Thermopro TP20 to be able to measure temeratures at the rack level and in the meat.  Or with the case of the TP20 you could use both temp probes to measure different areas of the smoker to see where temps are hotter/cooler.

This is all something you can't really get from a lid thermometer or a thermometer that is fixed on a single spot.  The TP20 would allow you to move and adjust depending on what you are cooking and where you have space or want to measure temps.

Best of luck with the temp regulation :)
 
Thanks TallBM. The thermopro TP20 looks very inticing. I'll consider that. I know I"m gonna have to buy one sooner or later. And two elements (meat and surface) are really nice to have.
 
Thanks TallBM. The thermopro TP20 looks very inticing. I'll consider that. I know I"m gonna have to buy one sooner or later. And two elements (meat and surface) are really nice to have.
If u go to their website, itronicsmall.com and use the couponcode: SMOKINGMEATFORUM

You can get 20% off.  It will also be free shipping and likely tax free.

That makes it even more enticing :)
 
Hey folks, I'm wanting to try a meatloaf in my electric smoker and was needing some advice. First of all I've never done one. And secondly I was wondering 2 things about the cooking time and temperature. First is my constant 195 degrees going to cook it without having any bacteria created in that dangerous 40-140° Zone? and will that temperature actually cook it to completion?

I'd really appreciate everyone's thoughts on this. My smoker only Cooks at one temperature I'm just a little concerned it won't be hot enough.
I frequently cook sausage in my MES at 180-200 degrees F to limit the amount of fat rendering out of the sausage. They do cook up to safe temp but sometimes I need to crank up the temperature to 210 to speed things up. Another good way of ensuring you hit safe temperature when your cooking that low is to wrap whatever your cooking in aluminum foil - it will cook faster and hotter. My advice would be to smoke your meatloaf for a few hours and then wrap it in foil or butcher paper to finish off the cook. Make sure your using a probe thermometer to check when its done.
 
Hey SmokeTrailsteve  thanks for the info.  I'll remember that about the aluminum foil.  I actually put it on 'vented' parchment paper and smoked it on the bottom rack, right above the water pan.  I only had it on there 2 hours and it hit 170F internal temp!  So I slathered some sauce on it and let it cook another 15 mins and took it off.  Was very good!  
 
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