I used 1.5# of ground venison/ground bacon and 1# of hot Italian sausage. Mixed in 2 eggs, 2 slices bread mixed with 1/2 cup milk, 3 TBS of garlic butter spice, and 1/2 cup bbq sauce, sautéed onions and celery . This was my first attempt at meatloaf on the smoker. Cooked at around 300° for about 3 hours. First picture shows ready for Weber grill with indirect heat and pecan wood , second shows going in grill, third shows meatloaf at 155° and ready for sauce, fourth shows final results, last one...…….chow time. You can see the smoke ring. It was awesome. Wife was skeptical at first, but loved it.
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