Meatloaf Temp/Wood

[zebra]

I am making Meatloaf this weekend which will be my first cook on my new 590. Given there are a ton of recipes I am mostly looking for advice on what temperature and the wood/pellet type I should cook with?

Thanks in advance for your assistance.

 

[JGW]

You can use whatever wood you wish to. Depends on what flavor profile you wish to have, but honestly, there isn't really too much difference, esp. for the time you'd be doing the meatloaf. I really like Oak for beef, hickory for pork, etc. Nowadays, I just buy the Bear Mountain Gourmet blend - it goes great with everything.

Pretty much, you can cook the meatloaf just like you would in the oven. Same temp/time - if you cook it at 350 in the oven for an hour or so, do it in the RT at 350 for an hour or so.

 

[zebra]

You can use whatever wood you wish to. Depends on what flavor profile you wish to have, but honestly, there isn't really too much difference, esp. for the time you'd be doing the meatloaf. I really like Oak for beef, hickory for pork, etc. Nowadays, I just buy the Bear Mountain Gourmet blend - it goes great with everything.

Pretty much, you can cook the meatloaf just like you would in the oven. Same temp/time - if you cook it at 350 in the oven for an hour or so, do it in the RT at 350 for an hour or so.

Thank you. Smoked many foods before my RT, but never a meatloaf. Appreciate the response!

 

[Wslayer]

Any pellet will work, hickory will probably give you a bit more smoke flavor. Go low 180° for about an hr, then 350° for about 45 - 60 mins

 

[Atxbbq]

Cook it like it’s in the oven. Add a smoke tube with splits.

 

[Buckeye1]

I cook mine similar to Wslayer . I put Sweet Baby Rays on for last 10 minutes.

 

[Bytor]

Cook it like it’s in the oven. Add a smoke tube with splits.

Definitely to the above. Once you make them in the RT, no more in the oven.....

I like to use Kosmos dirty bird in the mix. Gives great flavor, plus using the smoke tube adds extra smoking punch.