Ok fellas i have 5lbs of 88/12 ground beef that I'm about to shove in the the smoker in about 14 hours I'm not one for fillers such as bread or rice we'll actually I like it but the wife's not a fan..... Anyhow I've been looking around here and see so many ways people do these from thick to thin now I like a nice thick meatloaf makes good sandwiches the next few days so what would be the best method of smoking this bastard as far as length and temp I suppose to get a nice juicy hunk of meat pics will be posted as I start in the morning