- Jun 1, 2019
- 274
- 321
I’m trying my first smoked meatloaf later today, and have about 2.5 pounds of ground beef.
I usually run my smoker around 275 for pork/beef, but it looks like most everyone smokes meatloaf around 225 for 3+ hours.
Does a higher temp have any negative impacts with meatloaf?
Also, I noticed it looks like smaller loafs (about 1lb+) are common, is that for easy removal off grate?
Not sure about the size of the loafs and timing for this, so any advice is appreciated.
I usually run my smoker around 275 for pork/beef, but it looks like most everyone smokes meatloaf around 225 for 3+ hours.
Does a higher temp have any negative impacts with meatloaf?
Also, I noticed it looks like smaller loafs (about 1lb+) are common, is that for easy removal off grate?
Not sure about the size of the loafs and timing for this, so any advice is appreciated.