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Meatloaf on Sunday????

post #1 of 14
Thread Starter 
Looking for some direction on what temp to smoke at and an idea of how long it will take?
post #2 of 14
225 - 250 will work as a smoker temperature. USDA recommends cooking ground beef to an internal temperature of 160 degrees. If you are using ground turkey you should go to 165 degrees. For a 3 to 4 lb meatloaf you are probably looking at about 3 hours but make sure you are cooking to temperature, not to time.

Good luck and enjoy it.
post #3 of 14
Foozer if you go to Debi's web page you can download a time & temp. chart. I did and I have it hanging off my smoker for a quick reference.
post #4 of 14
Thread Starter 
Thank you Ron,

I will cook to temp, just trying to judge what time to start. We are having long distance family in for dinner on their way through town.

If done early can meatloaf be wrapped in foil and towels to rest until the dinner bell rings?
post #5 of 14
Thread Starter 
Thanks smokin.

Do you have a link for Debi's web site?
post #6 of 14
Foozer it's right here!

Take yo time and have a look around there's tons of stuff on there just for my SMF family! http://www.deejayssmokepit.net/
post #7 of 14
I have never wrapped it but I don't know why you couldn't. Just try to maintain the temperature as long as you can. Maybe a double layer of alumiinum foil, although some swear by plastic wrap; then a towel and put it in a clean and empty cooler.

Just want to make sure the temperature doesn't drop below 140 degrees for too long.

Let us know how it goes and don't forget the Qview
post #8 of 14
OH NO........A CLONE

post #9 of 14
Thread Starter 

I did it just for you. LOL

Equal advertising time so to speak.
post #10 of 14

post #11 of 14
Foozer -

Plastic wrap will hold the moisture in better than foil.
post #12 of 14
See Foozer I told ya there is always one plastic wrap afficionado in the crowd, right Debi :)?

What brand of plastic wrap do you use? The ones I try always changes the taste of the food I use it on.
post #13 of 14
I've smoked a few and I smoked at 225-240 until it hit 160 and they were real good. I like putting bacon on top to add some moisture to the meat.
When I did a 2.5lb loaf it took 6 hours
I just did a 1.25lb and it took 2 hours.

Post some pics when your done.
post #14 of 14
Ron -

Saran wrap will do that. I use the BJ's excutive brand resteraunt grade it leaves no smell behind.
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