RS chicken and meatloaf cooking question


 
J

john enea

TVWBB Fan
was going to try and do roadside chix on the WSM tonight. seeing as it's a high heat I thought about doing some meatloaf. My local high end grocery has the best meatloaf ever.

I'ver never done the chicken on the WSM. BAsed on reading the entire 13 page topic, it seems that the chicken should take around 1-1 1/2 hours at aroun 300-350. the meatloaf should take 1 1/2- 2 hours. if i put the loaf on the bottom, wait 30 minutes and then put on the chicken, will it be a successful smoke? just wondering what's going to happen the the loaf as the chicken dripps off from basting. maybe it will inhance the loaf flavor.

so I need yo smoing gods to help me out. should i do both, can i do both or should I just do the chicken

thanks and happy smokin!
 
If the meatloaf doesn't finish above 160, I'd be concerned about chicken drippings being a problem. And you don't want to dry out the meatloaf.

I've never attempted this, but it might work.
 
Personally, I'd be very leery about doing chicken over meatloaf. I don't like to tempt fate. The cook is too quick for me to take a chance like that. JMO of course
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by john enea:
thanks. looks like the chix is going solo tonight </div></BLOCKQUOTE>
John,
I'm no food scientist.I'm just expressing my gut feeling about such a cook. I'd be nervous about it, but that doesn't mean it cant be safely done. I just don't like the idea strictly from a personal point of view. Chicken juice falling on a meatloaf scares me a bit. Especially when people talk about how absorbant ground beef can be. Others may say it is perfectly acceptable as long as you cook to certain internals. The idea just bothers me.
 
wow- I just done a meat loaf tonight but not on the wsm as gave it a much needed mid-summer break for a week! I'm kinda along w/ Dave's advice here about juice falling from above and being less then a safe temp. unless maybe the final internal temp of the meat loaf measures let's say about 170.
 
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