The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Meat loaf (http://www.bbq-brethren.com/forum/showthread.php?t=156571)

Mo-Dave 03-19-2013 04:16 PM

Meat loaf
 
We are supposed to be in for a real snot storm starting tomorrow so put a meat loaf on the uds today. I used oak and hickory over kingsford and let it burn down after I put it on with a pan to catch drippings it started belching out thick white smoke, not black just white. My wood is a year old so I don't think that is a problem. I wonder if the barometric pressure due the pending storm may have caused it. Anyway I was afraid it was going to get to much smoke and my wife would not eat it, so after less than a half hour I put it in the oven. It had a real nice color and I am sure it picked up some smoke. I just can't remember having such a problem and usually I prefer green wood.

I have never checked a meat loafs internal temp before and have not had any problems, but thought I would check this one out. Is 160 ish, about right for an internal temp?
Dave

deepsouth 03-19-2013 04:21 PM

165 is what i shoot for.

BobM 03-23-2013 04:33 AM

Quote:

Originally Posted by Mo-Dave (Post 2414261)
We are supposed to be in for a real snot storm starting tomorrow . . .

I'm glad I don't live in your neck of the woods. :razz:

160F is good.

HeSmellsLikeSmoke 03-23-2013 08:18 AM

I'm a 165F meatloaf kinda guy too.

CharredApron 03-23-2013 08:21 AM

Quote:

Originally Posted by Mo-Dave (Post 2414261)
We are supposed to be in for a real snot storm starting tomorrow so put a meat loaf on the uds today. I used oak and hickory over kingsford and let it burn down after I put it on with a pan to catch drippings it started belching out thick white smoke, not black just white. My wood is a year old so I don't think that is a problem. I wonder if the barometric pressure due the pending storm may have caused it. Anyway I was afraid it was going to get to much smoke and my wife would not eat it, so after less than a half hour I put it in the oven. It had a real nice color and I am sure it picked up some smoke. I just can't remember having such a problem and usually I prefer green wood.

I have never checked a meat loafs internal temp before and have not had any problems, but thought I would check this one out. Is 160 ish, about right for an internal temp?
Dave

I'll eat it at any temp! Tartare any one?


All times are GMT -5. The time now is 07:59 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.