meatloaf/qview

codymcgee

Meat Mopper

Original poster

Dec 1, 2009

158

10

Shepherdsville, Ky

• Dec 29, 2009

• #1

smoked over apple for about 2 hr but it's so cold here the ecb wouldn't get her temp pass 148 so i finished in the oven to 160. sorry about the pic..flash stoped working on my cam

as you can see it didn't take long for people to start eatin it

 

rbranstner

Smoking Guru

OTBS Member

Oct 18, 2007

5,698

39

West Fargo, ND / Northern MN

• Dec 29, 2009

• #2

Looks great to me. I am planning to do my first meatloaf this week since I am off all week. I love meatloaf and it can only be better after smoked.

 

rbranstner

Smoking Guru

OTBS Member

Oct 18, 2007

5,698

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West Fargo, ND / Northern MN

• Dec 29, 2009

• #3

Did you put the meatloaf in a pan like you would in the oven?

 

scpatterson

Smoking Fanatic

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SMF Premier Member

May 1, 2009

939

14

Mcnairy County Tennessee

• Dec 30, 2009

• #4

Did you still get the nice smoke taste in it???????????/

 

codymcgee

Meat Mopper

Original poster

Thread starter

Dec 1, 2009

158

10

Shepherdsville, Ky

• Dec 30, 2009

• #5

i smoked it for in hour on foil then slid it off the foil for the remainder of the smoke. def had a light smoky flavor but i only used two handfuls of apple chips because i was out. i think the apple was too light for the beef

 

scpatterson

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May 1, 2009

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Mcnairy County Tennessee

• Dec 30, 2009

• #6

Would think the apple was a little light but sounds like you had a winner...Try some Hichory next time...

 

the dude abides

Master of the Pit

OTBS Member

Jul 12, 2008

3,525

39

Des Moines, Iowa

• Dec 30, 2009

• #7

Congrats on your smoke!

My wife asked me to make a meatloaf in the oven the other night. I told her I'll never make another meatloaf in the oven again. They're just too darned good on the smoker.

 

miamirick

Master of the Pit

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Sep 28, 2009

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plantation fl

• Dec 30, 2009

• #8

do you just make a meatloaf like for the oven or do you add more bread crumbs or filler to make it firmer?

 

mballi3011

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Mar 12, 2009

14,477

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• Dec 30, 2009

• #9

We have yet to make a meatloaf in the oven sinces we made in the smoker. It's really that good too.

 

pandemonium

Master of the Pit

Aug 4, 2009

1,983

14

Florida

• Dec 30, 2009

• #10

no you make it the same i believe

 

beer-b-q

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May 1, 2007

10,099

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• Dec 30, 2009

• #11

Looks Great...

 

smokeifuhavem

Fire Starter

Dec 15, 2009

35

10

Carthage,Mo

• Dec 30, 2009

• #12

When you smoke a meatloaf do you wrap it after awhile so it doesn't take on too much smoke?

 

codymcgee

Meat Mopper

Original poster

Thread starter

Dec 1, 2009

158

10

Shepherdsville, Ky

• Dec 30, 2009

• #13

no just cook to 160

 

smokin dad

Fire Starter

Dec 26, 2009

50

11

Cincinnati, OH

• Dec 30, 2009

• #14

Got Jeffs recipe from the web site.. I thought I saw previous pictures cooking straight on the racks. Web site shows cooking in shallow pan.
Anyone shed any light on this for me.. can wait to try.

 

codymcgee

Meat Mopper

Original poster

Thread starter

Dec 1, 2009

158

10

Shepherdsville, Ky

• Dec 31, 2009

• #15

I just used some double foil as a pan to keep the loafs from coming apart when tryin to put it on the rack..after it cooked for about an hour and got a little firm i slid it off onto the rack to get better smoke penetration. but I think you'd be safe leaving it on the pan because ground beef absorbs smoke pretty well.