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About 2 to 3 mins before rotating 90 degrees, then around 5 mins on the other side. I would suggest thick cuts.
Saw this when the wife mentioned doing it...
Rain spoiled plans for the day, so I decided to fire up the E-smoker to make some pulled pork with a pork loin roast I picked up at discount.
I did a kosher salt brine in a vacuum bag for about 4 hours and gave it a coaling of the below rub I used from the book Smoke & Spice by Cheryl and Bill...
Dinner is served Kosmos style!
I have to say that this was the best meatloaf I have had in a long time.
Smoked it in the electric smoker at 250 degrees for around three hours.
Tried it without the sauce for now (still needing monkfruit for home made sauce)
So, the wifey and I went to Costco a few days ago and I happened across the Masterbuilt Smoke Hollow Charcoal Grill for $199.
Of course, my wifey gave me that look when I pointed it out.
But it got me thinking because I have drooled over the Hasty Bake grill since I saw it on Kent Rollins...
I cut it in half first instead of trying to roll it. It almost reminds me of the blooming balogna burn end video I saw.
Mustard beforehand could help for sure.
Those were fun but I went the next level up and played with black powder that we used for muzzleloading. Mom says I gave my guardian angel grey hair quick.