I always made my meatloaf on the grill, but never smoked it. Smoked this time. Oh yea, that's yummy. I smoked it with hickory and maple. 4 hours at 250 degrees, the internal 163 when I took it out. Flavor was really good but not much of a smoke ring. maybe 1/8" inch. Was it because the heat was at 250 instead of 220?
post #1 of 13
7/5/07 at 12:04pm