1st meatloaf. On new smoker

Discussion in 'Beef' started by ds7662, Oct 28, 2007.

  1. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Ok, so I got another smoker last night. Puts me up to 3 now. 2 ECB's and the new one a Charbroil Silver Smoker. Already did the mods to the Charbroil. Actually still in the trying it out mode. Getting used to the temp. adjustment and so on. I am truly excited about this smoker. Put it together last night in my garage. Then out to cure it.
    That being done I decided to to try a meatloaf on it. something quick and easy. The wife does'nt like sausage and she hasn't even tried one fatty I have made. So to her, this is her fatty.
    2# 80/20 ground beef
    1 chopped green pepper
    1 med. red onion
    1/2 jar of salsa
    2 eggs slightly beat'in
    1 cup italian bread crumbs
    1 small jar dill relish
    1 bag shredded chedar cheese
    1/2 cup prepared mustard.
    Hope it turns out great. It is always good in the oven. So this should be that much better. Q-view to follow.
     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Sounds pretty tasty! Looking forward to your Qviews.[​IMG]
     
  3. rockyb

    rockyb Smoke Blower

    Hummmm, never thought of smoking a meatloaf before. Sounds interesting. Tell us how it turns out.....need a full report.[​IMG]
     
  4. allen

    allen Smoking Fanatic

    Let's see you have the fatties,I bring eggs, homemade hashbrowns and whalaa BREAKFAST. Good job, I did my first fatties last weekend and I was asked when is the next one. I tried to send the pics to MSF and messed up, will keep on trying.
     
  5. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Yeah keep trying to send those pics.
    Never thought of a fatty until I joined here. I tried 2 last Friday. and then ended up doing 4 on Saturday. The last 2 were gone in under 5 minutes. People loved them.

    Meat loaf is looking good. Q-view coming soon.
     
  6. squeezy

    squeezy Master of the Pit OTBS Member

  7. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Sounds like it is going to be a treat for the taste buds. Really looking forward to the Q Views.
     
  8. Got to try some meatloaf and got to try it soon and I mean soon.
     
  9. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Ok, sorry I tokk so long on the q-view. I got tied up last night eating.[​IMG]
    Anyway it turned out pretty good. I used a little to much wood and it got a reall strong smoke flavor. I will go easier on it next time. Being my 1st meatloaf I wasn't sure. So here are the pics.
     
  10. squeezy

    squeezy Master of the Pit OTBS Member

    What kind of wood were you using?

    What was your pit temp?

    ... and what was your internal finish temp and how long to achieve that?

    Just want to understand your process.
     
  11. ds7662

    ds7662 Smoking Fanatic OTBS Member

    I was using hickory chunks. I did throw one piece of oak on it. I think that is what did it in.
    Finish temp of meat was 162.
    Smoker temp ranged from 270-320.
    Total time once the meat was put on was about 3.5 hours.
     
  12. squeezy

    squeezy Master of the Pit OTBS Member

    Oak is fairly mild compared to hickory, however I don't believe that is your problem.

    Smoker temp was to high ... 225-250 would have been better.

    After looking at your Q-view again and reading your recipe, I believe you had too much liquid in your loaf.
    I'd half the salsa and relish ... and use only 1 egg next time.
    I assume the mustard was all used on the top and not in the mix ... correct?
     
  13. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Yes mustard was used on top.
    What I read was that the meatloaf needed to be cooked at 250-300*I will try it lower next time and with less smoke.
    I didn't bother me it started to fall appart. It just tasted way to smokey. Other than that it was great.
     

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