Hey folks, I'm still new to smoking meats. I'm wanting to try a meatloaf in my electric smoker and need some serious advice. I've smoked one brisket, and various chickens so I've got a little experience. My Brinkmann electric smoker smokes at a constant 195 degrees. My primary concern is keeping it from creating bacteria while the meatloaf is going through that dangerous 40-140° Zone? (And it will have eggs and sausage in it also) Second a temperature of 195 actually cook it to completion?
I'd really appreciate everyone's thoughts on this. Thanks ahead of time.
I'd really appreciate everyone's thoughts on this. Thanks ahead of time.