Brian S Albin
New member
Smoked 2 pans of meatloaf for lunch today. Straightforward process with a great end product. Below are my cook notes and a few photos. Hope you enjoy.
Equipment
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14.5" WSM
Therm Pro TP20
Recipe
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3lbs of meat (2 - beef, 1 - sausage)
Veggies (red pepper, green onions, garlic)
Binder (eggs, milk, breadcrumbs)
A few spices and splashes of Worcestershire sauce
The process
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. Made loaves the night before and rested in the fridge
. Minion method with ~20 lit coals over a full ring of KB unlit and 2 chunks of pecan wood
. Cook time - 1 hour 40 minutes
. Temp - steady climb from 300 to 375 degrees
. Therm Pro was invaluable as the dome temp was off by up to 75 deg from the probe through the grommet
. Rotated loaves between racks at the 1 hour mark
. Minor fiddling with the bottom vents over the last 40 minutes to slow down the temp rise
. Added sauce at the 1 hour 30 minute mark
. Taste was outstanding with a nice smoky flavor
Photos
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[/url]Cooking on the smoker (early) by Brian Albin, on Flickr[/IMG]
[/url]Cooking on the smoker (late) by Brian Albin, on Flickr[/IMG]
[/url]Cooked and resting by Brian Albin, on Flickr[/IMG]
[/url]Dinner plate by Brian Albin, on Flickr[/IMG]
Equipment
---
14.5" WSM
Therm Pro TP20
Recipe
---
3lbs of meat (2 - beef, 1 - sausage)
Veggies (red pepper, green onions, garlic)
Binder (eggs, milk, breadcrumbs)
A few spices and splashes of Worcestershire sauce
The process
---
. Made loaves the night before and rested in the fridge
. Minion method with ~20 lit coals over a full ring of KB unlit and 2 chunks of pecan wood
. Cook time - 1 hour 40 minutes
. Temp - steady climb from 300 to 375 degrees
. Therm Pro was invaluable as the dome temp was off by up to 75 deg from the probe through the grommet
. Rotated loaves between racks at the 1 hour mark
. Minor fiddling with the bottom vents over the last 40 minutes to slow down the temp rise
. Added sauce at the 1 hour 30 minute mark
. Taste was outstanding with a nice smoky flavor
Photos
---
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