Hey All, A quick question - I'm going to smoke a meatloaf and some au gratin taters up today (really smart move on my part since it is 95 degrees outside). I've never done either one, so I'm wondering if y'all could give me a little advice on approximate times? I know the meat is done when it is done, but I'm curious about when I should put the taters in - at the same time as the loaf, or a bit later, or does it really matter? Here is my plan: 1) a 3 pd loaf 2) approx 2 pounds of taters 3) I will try to keep the temp between 225-250 Thanks in advance for any help that might have!!!! Best, Trout P.S. I will q-vue all of it . . . even if I screw it up royal!