I have been wanting to do a smoked meatloaf for some time now, but always forget about it when I see this big hunks of meat in the store: briskey, pork butt, ect. ect. So finally got around to the meatloaf tonight. Made a fairly basic meatloaf: ground beef, ground pork, onion, mushroom, bellpepper, fresh bread crumbs, seasonings, 3 eggs. I dusted them with a rub a put together real fast and put them in some foil pans that I had poked holes in the bottom of for drainage. I also didn't want to waste the bottom rack of the WSM so I took 2 family packs of leg quarters and dusted them with rub and put them in a big 3 gallon ziplock for a couple of hours. Everybody into the pool! Running the WSM at 250° with straight cherry wood..... first time using cherry. (you can just see the chicken on the bottom rack) Here we are just over an hour in. Decided to baste the meatloaf with some of my BBQ sauce, give it that nice glaze.... mmmm! For some reason the mutt's decided that the path between the kitchen and the back porch to the smoker was a good place to hang out. I believe this is the lazy dog version of an ambush! LOL Out of the smoker after 2 hrs., a shot of the cute little smoke ring, and plated up with some oven roasted red potato's and cauliflower mixed with pesto. Bout a half hour after dinner the chicken was ready to come out and get bagged and tossed into the fridge. Love the color on the chicken!