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Advice on 1st meatloaf on UDS

 
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Uncle Alvah
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PostPosted: Fri Nov 02 12 8:59 pm    Post subject: Advice on 1st meatloaf on UDS Reply with quote

I want to try meatloaf on my UDS. Have never done one, so I'd appreciate ya'll advice on cooking temp, time, and any other little, "nuances" you might care to mention.

I assume a regular meatloaf pan is sufficient?

I have hickory, apple and pecan available to smoke, would one be preferable to the others or is it just a "what a like" proposition?
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Mish
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PostPosted: Fri Nov 02 12 9:29 pm    Post subject: Reply with quote

here is a great thread by Jeepdad.

http://www.thesmokering.com/forum/viewtopic.php?t=38653
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Hell Fire Grill
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PostPosted: Fri Nov 02 12 9:42 pm    Post subject: Reply with quote

You can make the loaf any shape you want, no matter what anyone else says.
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k.c.hawg
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PostPosted: Fri Nov 02 12 10:02 pm    Post subject: Reply with quote

I don't use pans. I build my meatloaf on parchment paper and cut the parchment paper down to have just a little larger footprint than the actual meatloaf and place on the smoker grate on the paper.









I usually do something alongside mine, in this case it was ribs and I ran the cooker at 240 ish. Don't overdo the smoke because it is easy to oversmoke. Mine was on a stickburner using hickory but for the time it was on it imparted a subtle smoke flavor. In a more confined UDS you'll need to be careful on how much wood you add.
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k.a.m.
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PostPosted: Fri Nov 02 12 10:06 pm    Post subject: Reply with quote

Hell Fire Grill wrote:
You can make the loaf any shape you want, no matter what anyone else says.

Ray, your a liar. Wink Razz Laughing
A regular pan is great but you can make any shape you want Uncle. Very Happy
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Uncle Alvah
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PostPosted: Fri Nov 02 12 10:15 pm    Post subject: Reply with quote

Quote:
you can make any shape you want Uncle


My mix tends to be pretty loose, I add condensed tomato soup and thats the biggest reason why. No problem in a pan. For this, though, I'm thinking less soup, and more like a bigass burger shape, two, maybe 2-2-1/2 pounds each.
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Uncle Alvah
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PostPosted: Fri Nov 02 12 10:26 pm    Post subject: Reply with quote

Shaped like hawgs(the pics did not load 1st time)

M mix is similar, but I use Tomato soup instead of ketchup, generally add just plain ground pork(but the sausage sounds spot on too) and I crush up Italian croutons instead of bread crumbs.
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GF
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PostPosted: Fri Nov 02 12 11:48 pm    Post subject: Reply with quote

Uncle Alvah, I've done them similar to k.c.hawg.
I like apple or cherry with chopped meat, it seems to take smoke pretty easy so don't go nuts with the chunks, (don't ask). Embarassed
Good luck with it and please post your results. Very Happy
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Jarhead
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PostPosted: Fri Nov 02 12 11:56 pm    Post subject: Reply with quote

If your mix is loose, then grab some disposable foil loaf pans. Punch some holes in the bottom for fat drainage.
Or, you can make dedicated ones for the smoker.
JM2C & YMMV
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SoEzzy
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PostPosted: Fri Nov 02 12 11:59 pm    Post subject: Reply with quote

I make my meatloaf and I form it in foil pressed into a pan, the same as if I was going to put it in the oven.

Once it has formed in the foil, in the pan, I chill the whole thing in the freezer 45 - 60 minutes before I put it on the pit.

I put it on the pit and open up the foil, I leave the foil underneath the meatloaf and after an hour I roll the meatloaf 180° and cook it till it's done upside down. Chilling it helps keep it all together during the initial cook, and helps set it.

When they are cooked, I lift them back into the pan by the foil for transportation, whether that is from the pit to the table, or being transported to the other side of town.
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Uncle Alvah
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PostPosted: Sat Nov 03 12 2:43 am    Post subject: Reply with quote

What kind of temps we talking here?
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SoEzzy
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PostPosted: Sat Nov 03 12 2:46 am    Post subject: Reply with quote

I cook my meatloaf in the pit with whatever else I am cooking at 250° or so, I cook meatloaf to an internal temperature of at least 165°.
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Uncle Alvah
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PostPosted: Mon Nov 05 12 10:06 am    Post subject: Reply with quote








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BluDawg
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PostPosted: Mon Nov 05 12 12:24 pm    Post subject: Reply with quote

That right there is some Gud groceries. I luvs me some cold smoked meatloaf samichs with some Dukes and a slice of tomater.
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k.a.m.
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PostPosted: Mon Nov 05 12 7:56 pm    Post subject: Reply with quote

Uncle Alvah, I would hurt myself on that loaf it looks delicious. Very Happy Nicely done my man. Very Happy
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Skidder
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PostPosted: Tue Nov 06 12 6:39 pm    Post subject: Reply with quote

Yup biggest mistake is over smoking it. Ground meat is like a sponge it sucks in smoke easily. Usually where I would use three fist size chunks of wood for a shoulder here I wood use one.
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GF
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PostPosted: Tue Nov 06 12 7:18 pm    Post subject: Reply with quote

Uncle Alvah, it appears you got that mealoaf thing all figured out. Very Happy
Nice job!
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