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I've done 2 meatloafs so I'm no expert. But when I did them, I started with them in a cheap foil throw away pan. After 1/2 - 3/4 hour, I dumped them out of the pan right on the grate and finished them like that. They had a uniform smoke ring when they finished. Nick

Has anybody tried using more pellets than they recomend for longer smoke? Instead of throwing 2 or 3 packets on at different times, 1 pack with more pellets? Just a thought. I used 1 of my sample packs on the gasser last week with chicken thighs (Sugar Maple). They were fantastic! Thanks again...

Had a friend call me last week and asked me to bring pulled pork to his house on Sat. for a little get together (12 guys). Friday 2:30 PM I lit my WSM for an overnighter. Put on a 14 1/4 lb. brisket on bottom rack (Just fit) and a 9 1/4 lb. shoulder. Saturday 6:00 AM brisket is at 165*, I pulled...

Shawn W. The bird in your pics look great. It doesn't look any different than Keri's to me. How did it taste? Nick

Want to talk about great customer service, I requested 3 flavors of pellets as samples on Wednesday evening and recieved them in Saturdays mail! Now I can't wait to try them this weekend. Nick

Keri, I just put in a request for pecan, cherry & sugar maple. Thanks for the info and doing the leg work. I can't wait to try these! Nick

Thanks Keri. I'm going to give them a try! Nick

Keri, I just visited the web site you gave for the pellets; they have some good looking stuff! Do you always or only use pellets in your WSM? I am going to place an order but will wait to hear what you say. And if you do use only pellets, do you use a foil pack like they say with only a 1/3 of a...

Vernon, I have smoked pecans the same way I did almonds. They come out just like the almonds do. Nick

Shawn, I've smoked almonds and walnuts quite a few times. They always turn out great. I've sprizted them with tabasco sauce before smokin them and it adds a nice kick to them. You may want to try this on one of your trays next time. Nick

Never had any of these problems with water! Oh but I do spend 2 mins. washing it between cooks.

It shouldn't make a difference if the charcol ring is rusted. As for the grates, wire brush them real good and put a coat of cooking spray on them. They will be fine. Nick

I don't understand all the fuss with cleaning the water pan. It takes me 1 - 2 minutes to clean the pan in the sink a day or 2 after I cook.

Yeah Rath, I'd like to know what temp you cooked the meatloaf at. I did two this past weekend, cooked at 220* for 3 hrs(160* internal). They were great and I just used the last for a topping on a pizza. For those who haven't tried a meatloaf yet, you will love it! Nick

I did my first meatloaf this past Sunday. I used 2 pieces of hickory about 3" in diameter. Smoke was perfect for my taste (I'm not a heavy smoke person, just like to know it was smoked). I had some of the leftovers today (Thursday) and they are fine. I'm going to be using the rest as a topping...

Smoke & Spice

Tomas, I didn't have time to take pics like you did. I did take my loafs out of the tin pans about 30 mins. into the cook. They had shrunk down enough so that when I flipped the tins over they poppd out. They had a great smoke ring around all 4 sides that way. Nick

Ya know we all use expensive meats on the WSM. You can't make anything cheaper than meatloaf. And really....how can you go wrong with meatloaf? Nick

Bill, I used the receipe from Smoke & Spice "Aint your Mommas Meatloaf". It was great!

I have to get one of them!