Smoked meat loaf with Pron

[smokedinvt]

I smoked this meat loaf today for dinner. One mistake, I put italian sweet sausage in it. Rookie mistake, but the flavor overall was pretty good. :doh: One question, I did not get a lot of real smokey flavor with it, only around the edges. Did I do something wrong?
First photo is the ingredients.
Second photo is the meat loaf ready for the smoker
Third photo, off of the smoker and headed for the table. :icon_blush:

 

[landarc]

How did you smoke it, how long was it smoked, what wood did you use? Also, did you smoke it on the foil? All of these could factor into the smoke flavor. I have taken to smoking on a rack, with a drip pan below the cooking grate. That way more smoke hits the loaf. Of course, this means the loaf cannot be real soft.

 

[bigabyte]

I do it like mentioned above. Now that I have a Frogmat, the softness is less of an issue, but without a Frogmat, I have in the past made some so soft that they had such deep grill marks that it just looked funny.

 

[smokedinvt]

I smoked it on my old Brinkmann smoker. Not very glamorous but it gets the job done. I'm still a newbie. UDS (maybe?) next year. I kept it on the foil because the meat loaf was really soft and I was afraid it would go through the rack in the smoker. I smoked over some apple wood, which I have had good results with.
Sounds like I should invest in a frog mat.