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Smooked Meatloaf



  • onelikearockonelikearock Posts: 115
    Maybe this was answered already, but is this cooked direct or indirect?
    Chesapeake, VA
  • JerkChickenJerkChicken Posts: 551
    How tall or thick do you make the smooked loaf? I imagine the thicker the longer cook time?
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
  • pasoeggpasoegg Posts: 414

    cook to 160 degree's internal temperature seems to be the most important thing...1 of ours went to 175 and was not as moist....

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

  • BotchBotch Posts: 6,356
    For what its worth, the two loaves I've made I molded with my hands and room-temperature meat, didn't refrigerate them to firm them up at all; no problems.  One was cooked in an aluminum tray, the other on the CI grid (flat side up).  
    @Botch ; Did you find any benefit to using a CI grid? Just curious. 
    The CI grid, flat-side up, just has more "support" area to hold the loaf.  I haven't tried the wire rack; it may work just as well... 
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • pasoeggpasoegg Posts: 414

    my wife has just found some disposable alum pans with rows of holes in the bottom of them at the dollar store.  They would hold 2 meat loafs at a time.  Price was next to nothing and makes clean up easier...  Like I need another reason to make a meat loaf.....

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

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