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Some questions to the forum about a meatloaf cook tomorrow. And I've already read thru all the posts on the subject.
1. Was the cook supposed to be indirect for four hours until a 160 internal temp?
2. Do you apply the top sauce mixture before it goes on or the last hour of the cook?
3. What is the best way to form the loaf? In a pan or just by hand? When should I add my wood?
4. Should I place it higher in the dome with a 260 temp or on the grid with a higher temp to
5. How long should it rest?
I have family coming in and I wanted to make a great loaf like my fellow eggers have done.
Any help would be greatly appreciated