Meatloaf, to smoke or not to smoke? That is the question.

Discussion in 'Beef' started by kobra5198, Feb 8, 2015.

  1. kobra5198

    kobra5198 Newbie

    I'm tossing around the idea of smoking meatloaf one night, be it stuffed with ham, cheese or anything else or just by itself as a regular meatloaf. Any and all thoughts on the "How to" (oven temps, smoking time, what kind of wood, etc.) and what kind of ground beef, regular-lean-extra lean, would be greatly appreciated. Thanks in advance.
  2. timberjet

    timberjet Master of the Pit

  3. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    You might try smoking only half of the total cook, then decide if it would be better with more or less smoke.  [​IMG]   Sorry.

    We really enjoy smoked meatloaf.  Smoke in the neighborhood of 250° to a minimum of 160° using your favorite wood.


  4. I'll be watching


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