Smoked another meatloaf today along with Dutch's Wicked Baked Beans.
When I started it was 62* and WINDY! Meatloaf recipe this time was 2.5# ground chuck, 2 eggs, 1/4 cup milk, 1 cup bread crumbs, pack of McCormicks meatloaf seasoning and 8 oz jar of Pace picante sauce.
Smoker temp to 230* using Kingsford briquettes maple chunks and mesquite chips in foil.
13:50 hrs put food in smoker, 230* FB end and 210-220* stack end.
Meat IT was 54*. Stack baffle full open, FB baffle open 1"@.
14:50 hrs meat IT was 91*. Adjusting baffle to keep smoker temp from 210* to 250*. Temp at grill surface stayed 220-235*. (I may be figuring this smoker out.)
16:10 meat IT was 161*. Took meat inside and foiled. Oh yeah, I had already taken beans in at 175* IT.
The only q-view I have is after my family had already started eating.
Anyway it was all good.
When I started it was 62* and WINDY! Meatloaf recipe this time was 2.5# ground chuck, 2 eggs, 1/4 cup milk, 1 cup bread crumbs, pack of McCormicks meatloaf seasoning and 8 oz jar of Pace picante sauce.
Smoker temp to 230* using Kingsford briquettes maple chunks and mesquite chips in foil.
13:50 hrs put food in smoker, 230* FB end and 210-220* stack end.
Meat IT was 54*. Stack baffle full open, FB baffle open 1"@.
14:50 hrs meat IT was 91*. Adjusting baffle to keep smoker temp from 210* to 250*. Temp at grill surface stayed 220-235*. (I may be figuring this smoker out.)
16:10 meat IT was 161*. Took meat inside and foiled. Oh yeah, I had already taken beans in at 175* IT.
The only q-view I have is after my family had already started eating.
Anyway it was all good.
