I have done two so far in my smokette. Both were Mushy....especially in the center of the loaf. It consisted of 1lb ground beef. some onion, peppers,bread crumbs, 2 eggs, ketchup, milk and garlic. Smoker set at 225 deg, set meat loaf on top of the bottom of a sheet pan, rectangle and 2" to 3" thick. Smoked to 160 deg internal, pulled it from the smoker, added BBQ sauce on top & back to smoker for 20 Minutes. It sat for 10 minutes then I sliced it. Still Mushy...Plz help.....Bob
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