1st CharGriller Meatloaf.

Discussion in 'CharGriller Owners Group' started by fpmich, Jun 6, 2015.

  1. fpmich

    fpmich Smoking Fanatic

    Made my 1st meatloaf in the Char-Grill smoker.

    Actually, I made 3 of them.  Nothing like taking a risk on wasting a bunch of meat is there.  LOL   But that's just me.  When I can do 3 loaves with same effort as just one, I'm for it.

    Turned pretty darned good.  A little dry, but will make great sandwiches and hot beef sandwiches with taters too.  The dryness wasn't the fault of smoker nor smokee (me).

    Most of the dryness came from too lean of meats.  I used ground chuck, and coarse ground Chorizo bulk sausage.  About 1/3rd Chorizo to 2/3rd's Ground Chuck.

    I should've cut back on Chorizo, added a pound of pork sausage, and it would've been just right.  The Chorizo wasn't as fatty as I thought.  But the loaf still tastes great.

    The other part of dryness cause was that darned stinky mosquito control truck spraying,  just as it was time to pull it at 160*.  I live on a corner, so we get hit twice with the sprayer.  Had to leave loaves in smoker until air smelled better and the spray dissipated.  So IT was 165* when I pulled it.  While resting it rose to 169*.  So between not using pork sausage, and the lean meats, it was a tad dry.  What the heck?  I've done worse in the oven a time or two.  LOL

    I mixed meatloaf night before and left in fridge for flavors to meld.  I always saute my veggie first and cool them, before added to cold meat.

    Next day started smoker with one chimney of un-lit Kingsford briquettes, Lit 1/2 chimney of briquettes and when fully lit and burning White, added them to the side of the un-lit ones.

    Temp leveled out at 250*.  So I lit a chimney of Lump and put it on top of basket.  Temp rose to 300*

    As smoker was coming to temp I quickly made 3 loaves of meatloaf and put them on smoker.  Added Chunk of Apple wood beside basket.  Temps dropped to 225* while loading loaves, but quickly rose back to 300* and finally settled in at 285*.  Perfect!

    1 hour in @ 285*-300* I inserted  probe in largest loaf.  IT @ 97* Smoker temp back to 300* (wood flare)  No sweat.  Added another chunk of Cherry wood this time, to the side.

    1 hr & 15 min later, smoker temps dropped to 220*.  IT of loaf @ 144*  Added 1 fully  lit chimney of Kingsford and lump mixed.  Added some Cherry and Apple wood beside basket.

    1 hr later  smoker @ 270*,  IT @ 145*  Added partially burned/smoked chunks to top of coals for fire and jump the temp, and added fresh chunks to side of basket.  Temp rose to 305*

    30 minutes later, IT @ 157*, smoker @ 275*-280*

    Then the darned mosquito control truck went through for second time.  Had to wait.

    30 minutes after the IT of 157*, the IT was now 165*.  Too much.  Pulled it and while resting IT rose to 169*


    I don't have pics of them in the smoker because I kept the lid shut except twice, briefly.  When I inserted probe, and when I sauce one of them about 40 minutes from end.

    But... here is the finished product.

    The one on the right was sauced, the other two weren't sauced.  They look almost like they are though, don't they?

    Here is the small one we ate for dinner, sliced up.

    But what the heck is that ring of color around the edges????   Heh heh heh!

    Not a fan of Kingsford except for long, low and slow. which I seldom do.  But my Honey "Bought me some charcoal".  So I HAVE to use it up.  LOL

    Edited on 06/07/2015 for typo's.  (Probably didn't get them all though.)
    Last edited: Jun 7, 2015
    cliffcarter likes this.
  2. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Nice cook, Frank.

    Meatloaf is one thing I have not cooked on the pit yet.
  3. robcava

    robcava Meat Mopper

    Looks good Thumbs Up

    What timing with the spraying truck!
  4. fpmich

    fpmich Smoking Fanatic

    It's pretty easy Cliff.  Give it a go!

    I was nervous this first time, but it turned out great.  My one big mistake was using briquettes  instead of straight lump and wood chunks.  Had a big temp drop once  because I wasn't quick enough on the draw of lighting another chimney, but other than that it went well.  I put chunks of wood beside basket to smolder for light smoke, and when I need to bump temp, I put them on top of hot coals to fire up, and put new chunks beside basket.  Someday I'll learn to do an all wood smoke, but I'm not there yet.  Learning though.

    I tried to keep it between 285* -300* for first part because I wanted the IT to reach 140* in short order.  As you can see, I reached 140* in about 2 hours.  I like that with ground meat.  You have the prep time, cooling time, and what not, so I always start my ground meats at higher temps than whole meat.  After it reaches 140* you can take as long as your want, within reason.  Longer is drier with ground meat in my book.

    I think the next time I'll try all lump and wood.  Add loaf when smoker has leveled at 325*-350*, and let drop back to 280*-300* and try to keep it at those temps.  Should take less time  and not evaporate as much moisture.  I will also use some pork sausage in next one for flavor and grease melt.

    robcava...  Yeah, that skeeter truck sucks!  We get hit twice about an hour or so apart, with it.  We still have skeeters though!  LOL

    Right after I bought this house about 30 years ago, I had a campfire party featuring, kabobs on a cut stick.  Cubed pork & beef, veggies, side dishes, and everything, all out on a table, when that truck went by.  We all went inside to escape the smell for a few minutes.  We didn't think to cover the food.  Oh Oh.

    Cooked our first kabobs on the hot campfire coals, and.......One bite and Spitooie!  No one could eat it.  All food went to garbage, went to store and bought hot dogs.  Great party huh?  LOL

    Lesson learned and not forgotten
    Last edited: Jun 7, 2015

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