Meatloaf for the 4th

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Smoke Blower
Original poster
Jun 26, 2007
Roberts, Wisconsin
I always made my meatloaf on the grill, but never smoked it. Smoked this time. Oh yea, that's yummy. I smoked it with hickory and maple. 4 hours at 250 degrees, the internal 163 when I took it out. Flavor was really good but not much of a smoke ring. maybe 1/8" inch. Was it because the heat was at 250 instead of 220?
Yes 220º would have been better and take it off at 160º
Smoke rings are highly overated but nice anyway ... I think the bacon absorbs much of the smoke, but wokrth it for the extra flavor.
Looks great though!
How was the moisture level for texture taste wise?
Sure looks fantastic scrollman3....nice job!!! Could be that the bacon prevented the smoke ring from being deeper, but as long as the flavor was there, is all that really counts.
Dude, that looks great!!! I really wouldn't worry about a smoke ring. It's how yummy it taste, and from the looks of that meatloaf, I bet it was good.
The moisture was fine and it tastes really good. I just thought that the smoke would penetrate the ground beef more. Thanks all.
Good Looking Meatloaf...Just wondering what receipe you used for the loaf...

I never have liked baked meatloaf...but once I tried meowey's in my smoker...I am hooked...

Thanks, Steve
Simple recipe,
3 lbs. groundbeef
1 pkg. meatloaf mix
2 eggs - omit if you like
1 onion-diced
1 green pepper-diced
1 cup 3 cheese bread crumbs or what you like
1 splash worcestershire sauce is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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