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1st meatloaf. On new smoker

post #1 of 13
Thread Starter 
Ok, so I got another smoker last night. Puts me up to 3 now. 2 ECB's and the new one a Charbroil Silver Smoker. Already did the mods to the Charbroil. Actually still in the trying it out mode. Getting used to the temp. adjustment and so on. I am truly excited about this smoker. Put it together last night in my garage. Then out to cure it.
That being done I decided to to try a meatloaf on it. something quick and easy. The wife does'nt like sausage and she hasn't even tried one fatty I have made. So to her, this is her fatty.
2# 80/20 ground beef
1 chopped green pepper
1 med. red onion
1/2 jar of salsa
2 eggs slightly beat'in
1 cup italian bread crumbs
1 small jar dill relish
1 bag shredded chedar cheese
1/2 cup prepared mustard.
Hope it turns out great. It is always good in the oven. So this should be that much better. Q-view to follow.
post #2 of 13
Sounds pretty tasty! Looking forward to your Qviews.PDT_Armataz_01_34.gif
post #3 of 13
Hummmm, never thought of smoking a meatloaf before. Sounds interesting. Tell us how it turns out.....need a full report.PDT_Armataz_01_07.gif
post #4 of 13


Let's see you have the fatties,I bring eggs, homemade hashbrowns and whalaa BREAKFAST. Good job, I did my first fatties last weekend and I was asked when is the next one. I tried to send the pics to MSF and messed up, will keep on trying.
post #5 of 13
Thread Starter 
Yeah keep trying to send those pics.
Never thought of a fatty until I joined here. I tried 2 last Friday. and then ended up doing 4 on Saturday. The last 2 were gone in under 5 minutes. People loved them.

Meat loaf is looking good. Q-view coming soon.
post #6 of 13
Meatloaf is an old standby here at SMF ... check out this thread:

and this one of my own;


They are to die for .... icon_exclaim.gif
post #7 of 13
Sounds like it is going to be a treat for the taste buds. Really looking forward to the Q Views.
post #8 of 13
Got to try some meatloaf and got to try it soon and I mean soon.
post #9 of 13
Thread Starter 
Ok, sorry I tokk so long on the q-view. I got tied up last night eating.icon_smile.gif
Anyway it turned out pretty good. I used a little to much wood and it got a reall strong smoke flavor. I will go easier on it next time. Being my 1st meatloaf I wasn't sure. So here are the pics.

post #10 of 13
What kind of wood were you using?

What was your pit temp?

... and what was your internal finish temp and how long to achieve that?

Just want to understand your process.
post #11 of 13
Thread Starter 
I was using hickory chunks. I did throw one piece of oak on it. I think that is what did it in.
Finish temp of meat was 162.
Smoker temp ranged from 270-320.
Total time once the meat was put on was about 3.5 hours.
post #12 of 13
Oak is fairly mild compared to hickory, however I don't believe that is your problem.

Smoker temp was to high ... 225-250 would have been better.

After looking at your Q-view again and reading your recipe, I believe you had too much liquid in your loaf.
I'd half the salsa and relish ... and use only 1 egg next time.
I assume the mustard was all used on the top and not in the mix ... correct?
post #13 of 13
Thread Starter 
Yes mustard was used on top.
What I read was that the meatloaf needed to be cooked at 250-300*I will try it lower next time and with less smoke.
I didn't bother me it started to fall appart. It just tasted way to smokey. Other than that it was great.
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