Bill Gillespie
TVWBB Fan
I am getting ready to cook a 4.5 lb meatloaf on the WSM, I am unsure on the temp and time. I was thinking 250-275 for about 3 hours. Does this sound right? Any input would greatly appreciated. Thanks
Meatloaf time and temp ?
- Thread starter Bill Gillespie
- Start date
Dave/G
TVWBB Emerald Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Gillespie:
I am getting ready to cook a 4.5 lb meatloaf on the WSM, I am unsure on the temp and time. I was thinking 250-275 for about 3 hours. Does this sound right? Any input would greatly appreciated. Thanks </div></BLOCKQUOTE>
Yes, you can do that. Cook to 160*. I like to do meatloaf in that temp range. Comes out good.
Easy on the wood as ground meats absorb smoke like a sponge
I am getting ready to cook a 4.5 lb meatloaf on the WSM, I am unsure on the temp and time. I was thinking 250-275 for about 3 hours. Does this sound right? Any input would greatly appreciated. Thanks </div></BLOCKQUOTE>
Yes, you can do that. Cook to 160*. I like to do meatloaf in that temp range. Comes out good.
Easy on the wood as ground meats absorb smoke like a sponge
Pat McCreight
TVWBB Pro
I usually start mine in a foil pan and smoke for about an hour. Then I carefully take it out of the pan and back on the smoker. Get more crisp sides that way.
Bill Gillespie
TVWBB Fan
Cool, thank you everyone for your help
John Furdyn
TVWBB Pro
Just curious, what's the advantage/difference of cooking meatload @ 275-300 instead of 350.
I'm planning another meatloaf cook shortly. Thanks
I'm planning another meatloaf cook shortly. Thanks
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Furdyn:
Just curious, what's the advantage/difference of cooking meatload @ 275-300 instead of 350.
I'm planning another meatloaf cook shortly. Thanks </div></BLOCKQUOTE>
I see no advantage to cooking it under 350. Low and slow is not critical to meatloaf IMHO. The advantage to cooking ML in the WSM is the smoke ring and smoke flavor.
I've always cooked/smoke my ML's at 300 to 350. They've always been good!
Just curious, what's the advantage/difference of cooking meatload @ 275-300 instead of 350.
I'm planning another meatloaf cook shortly. Thanks </div></BLOCKQUOTE>
I see no advantage to cooking it under 350. Low and slow is not critical to meatloaf IMHO. The advantage to cooking ML in the WSM is the smoke ring and smoke flavor.
I've always cooked/smoke my ML's at 300 to 350. They've always been good!
John Furdyn
TVWBB Pro
Ray
That's why I asked the question. I've cook a few ML @ 350 in the WSM, and they came out fine, I thought. Thanks
That's why I asked the question. I've cook a few ML @ 350 in the WSM, and they came out fine, I thought. Thanks
Gary Michael
TVWBB Pro
I agree no need for low and slow on a loaf..I cook em as I would poutlry...at higher temps. I use some pork/Italian sausage in mine so I Will cook it to 165-170, always super moist. Just beef would be 160, like a burger. Dang, now I need to smoke a loaf this weekend
Bill Gillespie
TVWBB Fan
Well, I just wanted to let everyone know how the loaf came out this past weekend. I cooked it at 275 for about 2 3/4 hours, It came out very very good, not bad for my first meatloaf on the WSM. A very nice smokey flavor(apple wood), although a little on the dry side, but I think I know the reasons why, I put raw onions in the loaf instead of cooking them first. I think the raw onions soaked up most of the moisture from the meat. and secondly I did not eat it right away, it sat there covered for about 1 1/2 hrs. For the sauce on top I used: a bottle of chili sauce about 1 cup of grape jelly, some chili powder, paprika, and a little bit of cayenne pepper. Sorry I have no pictures of the loaf, my camera is broken. Again thank you all for your help.