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Old 02-25-2013, 08:30 AM   #1
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Default Meatloaf in the Snow

I was not going to let 8" of snow in Longmont stop me from cooking outside. I picked up a couple 1.25 lb pre seasoned meatloafs from the meat counter at King Soopers (aka Kroger). Poked a few holes in the bottom of the foil pans.

I moved the Black SS Performer out back and replaced it with the '95 Blue and '00 Burgundy SS Performers.

I fired up the Blue Performer and filled the char baskets. Added a little foil pack of Weber hickory chips (found these in the 1995 Blue charcoal). Also used a foil pan between the char baskets to catch the drippings.

I let the Weber run wide open since it was cold outside. About 1.5 - 2.0 hrs later, I pulled the cooked metaloafs. Temp was 180-190 which was higher than my target temp of 170. I did not want any blowing snow to mess up the Maverick 732.

A nice smoke ring on top of the meatloaf.

It had a good flavor which was not too smokey. I know from experience that it is very easy to oversmoke a meatloaf.
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Old 02-25-2013, 08:35 AM   #2
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Those look delicious. Once I started smoking meatloaf I never wanted to use the oven again
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Old 02-25-2013, 08:38 AM   #3
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Very nice! Love seeing your old stainless Performers working in the snow like that.
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Old 02-25-2013, 08:39 AM   #4
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That looks great. Bet it tasted even better.
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Old 02-25-2013, 08:40 AM   #5
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Man that looks great. All I can think about now is having a meat loaf sandwhich for lunch!
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Old 02-25-2013, 08:42 AM   #6
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Old 02-25-2013, 08:46 AM   #7
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Very Nice !!
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Old 02-25-2013, 08:51 AM   #8
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Man that looks good!
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Old 02-25-2013, 08:55 AM   #9
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Good lookin' loafs!
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Old 02-25-2013, 11:17 AM   #10
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Your SS Performers look cool against the snow...they 4WD?...and the meatloaf looks real good.
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Old 02-25-2013, 12:41 PM   #11
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we started putting our meatloaf on the kettle recently, wow what a difference a little charcoal and smoke can make. excellent every time.
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Old 02-25-2013, 12:55 PM   #12
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Yup...smoked meatloaf is SO much better than oven baked for sure!

Great job on those.

Next time....(if using the foil pans), punch holes in the bottom of the pans (to allow grease to drain), then after about 1/2 way through, remove from foil (by then, they'll hold their shape) to allow better smoke and browning on the sides and bottom.

OR....just make the loaf and place directly on grates (which is what I do). They won't end up as purty, but still.....
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Old 02-25-2013, 01:43 PM   #13
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Nice loafs,but gee it looks cold.
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Old 02-25-2013, 11:51 PM   #14
Ole Man Dan
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Default Plus 1 on Meatloaf

Pretty Meatloaf.
Like you I do several at a time.
I like to baste mine with Sweet Baby Rays cut with coffee,
for a slightly different flavor.

Everyone who smokes Meatloaf's falls in love with the taste
and goes Gah Gah over the smoke rings.

I figure if I'm going to do Ribs, Butts, Brisket's in my Offset,
I might as well finish filling up the smoker with Meatloaf's or Bologna.

I like these much better than 'Fatties' or 'Moinks'.
Something to do with being raised on Meatloaf and Bologna.

Last edited by Ole Man Dan; 02-25-2013 at 11:53 PM.. Reason: additional text
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Old 02-26-2013, 12:07 AM   #15
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Nice, I want meatloaf now
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