Meatloaf on Sunday????

Discussion in 'Beef' started by foozer, Nov 9, 2007.

  1. foozer

    foozer Meat Mopper

    Looking for some direction on what temp to smoke at and an idea of how long it will take?
  2. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    225 - 250 will work as a smoker temperature. USDA recommends cooking ground beef to an internal temperature of 160 degrees. If you are using ground turkey you should go to 165 degrees. For a 3 to 4 lb meatloaf you are probably looking at about 3 hours but make sure you are cooking to temperature, not to time.

    Good luck and enjoy it.
  3. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Foozer if you go to Debi's web page you can download a time & temp. chart. I did and I have it hanging off my smoker for a quick reference.
  4. foozer

    foozer Meat Mopper

    Thank you Ron,

    I will cook to temp, just trying to judge what time to start. We are having long distance family in for dinner on their way through town.

    If done early can meatloaf be wrapped in foil and towels to rest until the dinner bell rings?
  5. foozer

    foozer Meat Mopper

    Thanks smokin.

    Do you have a link for Debi's web site?
  6. deejaydebi

    deejaydebi Smoking Guru

  7. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    I have never wrapped it but I don't know why you couldn't. Just try to maintain the temperature as long as you can. Maybe a double layer of alumiinum foil, although some swear by plastic wrap; then a towel and put it in a clean and empty cooler.

    Just want to make sure the temperature doesn't drop below 140 degrees for too long.

    Let us know how it goes and don't forget the Qview
  8. walking dude

    walking dude Smoking Guru SMF Premier Member

    OH NO........A CLONE

  9. foozer

    foozer Meat Mopper


    I did it just for you. LOL

    Equal advertising time so to speak.
  10. smokebuzz

    smokebuzz Master of the Pit OTBS Member


    IT"S A HAWKEYE NATION!!!!!!!!!!
  11. deejaydebi

    deejaydebi Smoking Guru

    Foozer -

    Plastic wrap will hold the moisture in better than foil.
  12. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    See Foozer I told ya there is always one plastic wrap afficionado in the crowd, right Debi :)?

    What brand of plastic wrap do you use? The ones I try always changes the taste of the food I use it on.
  13. seaham358

    seaham358 Smoking Fanatic OTBS Member

    I've smoked a few and I smoked at 225-240 until it hit 160 and they were real good. I like putting bacon on top to add some moisture to the meat.
    When I did a 2.5lb loaf it took 6 hours
    I just did a 1.25lb and it took 2 hours.

    Post some pics when your done.
  14. deejaydebi

    deejaydebi Smoking Guru

    Ron -

    Saran wrap will do that. I use the BJ's excutive brand resteraunt grade it leaves no smell behind.

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