A nice coincidence....I was just thinking last night that I wonder if you can do a meat loaf in the smoker. I also have the MES 40, and am looking for some different ideas for smokes that I can do fairly easily in under the 8 hour time range, since my time is limited these days.
So, this may seem a silly question, but you guys mentioned you smoked the entire time it was in the smoker. How was the smoke flavor? The reason I ask, my boys and I love good smoke flavor, but my wife only likes it more mild. So usually have to find that fine balance of getting a rich smoke flavor without it being overpowered for her. And you know the saying, if mama isn't happy, nobody is happy...lol..... So was the smoke the entire cook just right, in your opinion? I wasn't sure how the ground beef absorbs smoke in comparison to a solid, like a brisket or rib.