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Meatloaf Question
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GalanteNate_OneEa
Posts: 967
Is there any benefit to low and slow for a meatloaf, or should I just follow the recipe directions?
Comments
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I would say probably not. If you go low and slow, the loaf will have more time in the smoke. However, the ground beef really sucks up the smoke so I'm not sure there would really be any benefit. If you cook it at 350 or so it will suck up plenty of flavor and you can eat sooner .Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I do mine at about 350...just like in the oven. I can't see that low and slow would provide any benefit.Large (sometimes wish it were an XL) in KS
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Have to agree. 350 and get er done.1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa
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Well unless the mrs is pissed at you then low and really slow might be the ticket1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa
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I don't like his music, but he's been in a couple good movies. He looks to be about 350 in fight club.+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer.
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I agree with 350F indirect. Pull when 150. let rest 15 minutes or so.
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I cooked my last meatloaf at 275 indirect. 275/350 it will still cook. Mine had a nice smoke ring when done.XL BGEJoe JRBaltimore, MD
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I guess it depends if you're smoking it or baking it. Isn't 350 kind high to smoke? My favorite meatloaf recipe at the moment is Alton Brown's smoked meatloaf which has the temp at 250.Madison, CTLBGE June 2013.
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---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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It all depends on how much smoke flavor you want and when you need it for dinner. If you're cooking a 1 lb meatloaf at 250 to 275 it could take an hour and half or more. I like to cook mine at 350 to 400 and it's done 45 minutes to an hour. Are you going to add any wood chips for flavor? I have but not a lot or it over powers the meatloaf. Good luck.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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I smoke at 260 degrees until 160 degrees internal. Nice and moist
Chesapeake, VA -
Actually using you all for advice for my friend lol he is not on this forum due to his lack of BGE. He will be using his upright webber for his meatloaf, while I do a brisket on my XL. He will be indirect with some sort of hardwood, unsure as to what flavor.
Thanks for the tips!
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