Meatloaf for the 4th

scrollman3

Smoke Blower

Original poster

Jun 26, 2007

106

10

Roberts, Wisconsin

• Jul 5, 2007

• #1

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?

 

squeezy

Master of the Pit

OTBS Member

Jul 17, 2005

2,096

13

Woodstock, Ontario, Canada

• Jul 5, 2007

• #2

Yes 220º would have been better and take it off at 160º
Smoke rings are highly overated but nice anyway ... I think the bacon absorbs much of the smoke, but wokrth it for the extra flavor.
Looks great though!
How was the moisture level for texture taste wise?

 

tonto1117

Master of the Pit

OTBS Member

Jan 25, 2007

1,632

11

ADA, MI

• Jul 5, 2007

• #3

Sure looks fantastic scrollman3....nice job!!! Could be that the bacon prevented the smoke ring from being deeper, but as long as the flavor was there, is all that really counts.

 

smokin for life

Smoking Fanatic

OTBS Member

Apr 21, 2007

985

10

Phila.

• Jul 5, 2007

• #4

Dude, that looks great!!! I really wouldn't worry about a smoke ring. It's how yummy it taste, and from the looks of that meatloaf, I bet it was good.

 

jts70

Smoking Fanatic

OTBS Member

Mar 12, 2007

804

10

Mayville, Mi

• Jul 5, 2007

• #5

Scrollman, that looks awesome, good job!

 

bbq bubba

Master of the Pit

OTBS Member

Feb 12, 2007

3,646

12

new baltimore, mi

• Jul 5, 2007

• #6

Nice meatloaf!, yes, i would say the bacon stole your smokering, but it tasted yummy didn't it??

 

scrollman3

Smoke Blower

Original poster

Thread starter

Jun 26, 2007

106

10

Roberts, Wisconsin

• Jul 5, 2007

• #7

The moisture was fine and it tastes really good. I just thought that the smoke would penetrate the ground beef more. Thanks all.

 

squeezy

Master of the Pit

OTBS Member

Jul 17, 2005

2,096

13

Woodstock, Ontario, Canada

• Jul 5, 2007

• #8

Try it without the bacon next time and see what happens ......

 

gypsyseagod

Master of the Pit

OTBS Member

May 5, 2007

3,888

15

standing over the pit- kentucky

• Jul 5, 2007

• #9

if it ain't broke..... well you know. as long as it's good & juicy.

 

hillbillysmoker

Master of the Pit

OTBS Member

Feb 7, 2007

1,078

10

Cabins, WV

• Jul 5, 2007

• #10

Looks great as is. I see absolutely nothing wrong with your effort. Smoke ring is not my final test of success. Congrats

 

swalker

Meat Mopper

Jul 16, 2006

259

11

NW Arkansas

• Jul 7, 2007

• #11

Good Looking Meatloaf...Just wondering what receipe you used for the loaf...

I never have liked baked meatloaf...but once I tried meowey's in my smoker...I am hooked...

Thanks, Steve

 

blackhawk19

Master of the Pit

OTBS Member

Jun 20, 2007

1,778

27

Troy AL

• Jul 7, 2007

• #12

I love meatloaf, I will have bacon on mine next time. That looks great

 

scrollman3

Smoke Blower

Original poster

Thread starter

Jun 26, 2007

106

10

Roberts, Wisconsin

• Jul 7, 2007

• #13

Simple recipe,
3 lbs. groundbeef
1 pkg. meatloaf mix
2 eggs - omit if you like
1 onion-diced
1 green pepper-diced
1 cup 3 cheese bread crumbs or what you like
1 splash worcestershire sauce