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oops, preclicked. Also, you can scale up the size of what you're making very easily to go from 2 oz meatballs to huge sausages and loafs. This will help you learn not only how size impacts cooking but also identify heat flow patterns that can destroy a turkey or brisket later.
Definitely ground meats. Not only can you do meatloafs, but of all the things I've made the smoked meatballs are the biggest request and they cook quickly so you're not committed to hours and hours before your wife understands the obsession.