Thought I would try a slight departure from the everyday meat selections usually posted here. Props to the wife for the idea. Smoked meatloaf 1st I started with a maple bourbon BBQ sauce that I found on this site and fell in love with. I prefer... Who knew that the little airplane bottles are 1/4 cup. Well I do now! Sauce is simmering to draw out chipotle heat... While I wait the WSM is prepped and ready to go... I think its called Soo's Donut method 12 lit coals to fire that baby up in an upside down chimney. 2 chunks of cherry and 1 chunk of apple for flavor should do it. On to the meatloaf.. 2 lbs ground round 1 lb preffered sausage My personal favorite is Tennessee Pride (hot) 1/2 bag of roasted pepper/onion I get these from Schwans... Worcestershire sauce to taste Generous shake down of Jeff's Texas Style rub 2 eggs 1 cup crushed Ritz crackers Mix well... I've been told/read that over mixing will make it tough. No idea if its true or not but I'm not finding out. Smoker up to temp? I was shooting for 250° so that works for me! Throw it on and wait 2 hours before cracking it open. 1 1/2 later time to slather that beauty in my favorite sauce. IT to 165° and it's time to eat. Plated with sugar snap peas in a garlic butter and roasted potatoes with butter and black pepper. I wish I could qview my taste buds and how mouth watering good it was. The flavors all came together so well in the WSM I couldn't be more pleased. Washed it down with my preferred drink of choice.. If you have not made one yet, I highly recommend it. Thanks for reading! Literally everything I know about smoking is from this site and I can't thank you all enough. The tips/info/opinions all have made my taste buds ridiculously happy.