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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-19-2013, 04:16 PM   #1
Mo-Dave
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Default 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
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Unread 03-19-2013, 04:21 PM   #2
deepsouth
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165 is what i shoot for.
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Unread 03-23-2013, 04:33 AM   #3
BobM
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Quote:
Originally Posted by Mo-Dave View Post
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.

160F is good.
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Unread 03-23-2013, 08:18 AM   #4
HeSmellsLikeSmoke
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I'm a 165F meatloaf kinda guy too.
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Unread 03-23-2013, 08:21 AM   #5
CharredApron
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Quote:
Originally Posted by Mo-Dave View Post
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?
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