Smoking a Loaf

[FoxmanNC]

Hey smokers. I have a 3+ lb meatloaf prepared for smoking for dinner. Question for those who have a Masterbuilt smoker. Is the middle grate or use the smoke grates the best option? Secondly, I'm thinking 250* to 160 IT or should I increase the temp towards the end for crispiness? I'm thinking it's about a 3 hour cook.

 

[Kevin DeShazo]

I use the bottom rack and run 225-250 depending on my mood. The last one I did I dont think it took 3 hrs but I could be wrong, it was also only 2lbs.

Good luck and lets see some picts

 

[Winterrider]

I think you have it dialed in. Middle rack and at that temp your time should be about right. Good eats. . . Gotta do another soon, so easy to do.

 

[Inscrutable]

Hey smokers. I have a 3+ lb meatloaf prepared for smoking for dinner. Question for those who have a Masterbuilt smoker. Is the middle grate or use the smoke grates the best option? Secondly, I'm thinking 250* to 160 IT or should I increase the temp towards the end for crispiness? I'm thinking it's about a 3 hour cook.

Love smoked meatloaf! Don’t use an MB, but WRT temp ... you are safe at 150 also if held just a couple minutes, so if you want to crisp up, you could start the high temp at a lower IT and be ok ... or finish with a fast sear on super hot grate, griddle or broiler to avoid over cooking the interior.

 

[jcam222]

I could be wrong but I would think you have to hold ground meat at 150F longer than a couple minutes to be safe. https://www.smokingmeatforums.com/t...-food-to-a-lower-internal-temperature.261182/

 

[FoxmanNC]

Best meatloaf I’ve eaten. Smoked about 4 1/2 hours. Basted with a blend of ketchup, spicy mustard and brown sugar every hour.

 

[Kevin DeShazo]

Very nicely done, rain not gonna stop ya