Smokering On My Meatloaf

I have to admit I love seeing this smokering on my meatloaf. I'm wondering if my family will ever be satisfied with meatloaf cooked in the oven again!
 

 

That does look good. How long did you smoke your meatloaf, and at what temperature?

Looks very good from here. What kind of smoker?

Michael & John, since I can't afford a smoker yet, I just do it on my Weber kettle. I don't do the meatloaf low and slow. I get the heat up to about 375 and then cook it using the indirect method, periodically adding wood chips(applewood this time).
This weekend I am planning to do chinese style ribs ala Steve Raiclen's recipe on his BBQ University website. I'm hoping to wow two of my kids who love Chinese style ribs. I'll post pictures.

Great idea. I thought I had smoked about everything .

 
What brand of smokererer do you have?
 

agnesrob


Michael & John, since I can't afford a smoker yet, I just do it on my Weber kettle. I don't do the meatloaf low and slow. I get the heat up to about 375 and then cook it using the indirect method, periodically adding wood chips(applewood this time).
This weekend I am planning to do chinese style ribs ala Steve Raiclen's recipe on his BBQ University website. I'm hoping to wow two of my kids who love Chinese style ribs. I'll post pictures.

..apple wood does wonders for brisket..

NYPIzzaNut

agnesrob


Michael & John, since I can't afford a smoker yet, I just do it on my Weber kettle. I don't do the meatloaf low and slow. I get the heat up to about 375 and then cook it using the indirect method, periodically adding wood chips(applewood this time).
This weekend I am planning to do chinese style ribs ala Steve Raiclen's recipe on his BBQ University website. I'm hoping to wow two of my kids who love Chinese style ribs. I'll post pictures.

..apple wood does wonders for brisket..

Yes, I did a brisket about a month ago and used the applewood. It was so good! I've got to save those pennies and get that smoker!

agnesrob


Michael & John, since I can't afford a smoker yet, I just do it on my Weber kettle. I don't do the meatloaf low and slow. I get the heat up to about 375 and then cook it using the indirect method, periodically adding wood chips(applewood this time).
This weekend I am planning to do chinese style ribs ala Steve Raiclen's recipe on his BBQ University website. I'm hoping to wow two of my kids who love Chinese style ribs. I'll post pictures.

How many pounds was your loaf and how long to cook approx.? Was the outside tough or like the bark of a BBQ's brisket?
 
Thanks, Doug

Sandwichking, I start out with about 3 to 31/2 pound of meat and make two loaves. I received a remote thermometer ffor Mother's Day which I use to test doneness. The outside is just like when I cook them in my oven, firm but not tough. I always brush one with BBQ sauce(my son's favorite) even when I cook them indoors.

Cool, thanks. Was thinking this would make a great sandwich for my sandwich cart. I like to offer something beyond the standard hotdog and I love to grill. Just have to get the OK from the HD.

What inside temp you looking for at the end?

sanwichking, 160 to 165 is the temp I'm looking for. I think it would be a great addition to your offerings!

Thanks. Will try one this weekend maybe.