I love meatball subs. Definitely one of my favorite hot sandwiches to get at delis, bars, or even a certain regional gas station chain. But they're a mess. You take that first bite and you always end up with a meatball falling out the back end. My coworker and I were talking about this one day and we came up with a solution. I present to you... the bun length meatball.
Just your standard meatball recipe, except formed to fit in a sub roll.
Cooked them indirect at about 300° for almost two hours over Kingsford Hickory until about 160°IT.
I didn't a shot of them in the buns, but I apparently didn't account for shrinkage. They lost a little during the cook. I'll have to adjust for that next time.
Ladled on some jarred, but heavily doctored up, pasta sauce and some provolone and under the broiler. Did some homemade steak fries on the side for the first time.
The finished product was a little stronger on the smoke than I was expecting. I'll probably use something other than hickory next time. I think it over powered the rest of the flavors.
Just your standard meatball recipe, except formed to fit in a sub roll.
Cooked them indirect at about 300° for almost two hours over Kingsford Hickory until about 160°IT.
I didn't a shot of them in the buns, but I apparently didn't account for shrinkage. They lost a little during the cook. I'll have to adjust for that next time.
Ladled on some jarred, but heavily doctored up, pasta sauce and some provolone and under the broiler. Did some homemade steak fries on the side for the first time.
The finished product was a little stronger on the smoke than I was expecting. I'll probably use something other than hickory next time. I think it over powered the rest of the flavors.
I love the idea!! Points for putting it to the test and making a tasty hot sandwich!!! I’d be wary of flavored charcoal. I haven’t researched them, but suspect the flavor can’t be great. Real hickory definitely adds a flavor, but in a clean burn I don’t think it ever gets close to being overpowering. 
