Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Wood to use smoking meatloaf?

Wesg
Wesg Posts: 20
edited July 2016 in EggHead Forum
Wood to use smoking meatloaf?
· Share on FacebookShare on Twitter

Comments

  • DMW
    DMW Posts: 13,836
    Very little, and something mild. Meatloaf soaks up smoke like a sponge. Maybe a bit of pecan.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,989
    A very light oak smoke does wonders on beef. Pecan, Apple and Cherry work great as well. It's kind of tasters choice if you will. Always use what you like the taste off. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • Wesg
    Wesg Posts: 20
    Don't have any pecan left. Probably end up using Apple. 
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,989
    Wesg said:
    Don't have any pecan left. Probably end up using Apple. 
    Apple will work just fine my friend.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    I have tried apple, pecan and hickory. My favorite is none at all. Meatloaf seems to absorb smoke heavily. 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,989
    JohnnyTarheel said:
    I have tried apple, pecan and hickory. My favorite is none at all. Meatloaf seems to absorb smoke heavily. 
    See here, simply a matter of taste and personal choice. This man here prefers no smoke at all. However I like it myself.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,455
    I'm a big fan of cherry for meatloaf.
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • Mattman3969
    Mattman3969 Posts: 10,458
    edited July 2016
    JohnnyTarheel said:
    I have tried apple, pecan and hickory. My favorite is none at all. Meatloaf seems to absorb smoke heavily. 
    I gotta go with Johnny on this one.  Sorry @sgh. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,989
    RRP said:
    I'm a big fan of cherry for meatloaf.
    Ron I like cherry across the whole Q spectrum. While there are some woods I favor more so for a particular cook, cherry along with a few others is at least "good" on most everything. A real "all around" wood if you will. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • leemschu
    leemschu Posts: 615
    I usually go with about half a handful of pecan. And then a little more when I put my glaze on.
    Dyersburg, TN
    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,455
    Like @SGH said its a matter of personal taste so there really is no right or wrong. I have to wonder out loud though - there are hundreds of published meatloaf recipes plus a kazillion ones that people grew up with. Some recipes are elaborate with their ingredients and yet others are basically a lump of ground beef smothered in catsup! My point is I wonder if ingredients lead to excessive smoke penetration whereby some people hate the smokey taste.
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter

Categories