Well, the inaugural smoke was a great success, so I was pretty eager to do the next thing.
After much deliberation, we finally settled on an old Sunday favorite,...meatloaf.
I've done smoked meatloafs before, so I know that they are good, and also pretty forgiving. (meaning you can kinda "screw some things up," and still have a good product!)
I used Karen's basic recipe, modified it for 2 lbs., and went for it! (Once again, as others have said on the forum, you can use ANY meatloaf recipe you like, it's gonna come out well!)
The meatloafs were packed into two small $3.99 foil loaf pans I picked up at the local grocery store. I let them sit overnight, covered, so the shape could "take."
This morning I cut 2 strips of foil to place on the grill rack that the loaves would sit on. (I split them into 1 lb. loaves each.)
Simply by turning over the loaves with a good solid "whack" onto the grill, they slid right out. (Be sure to spray non-stick cooking spray onto the insides of the loaf pans before packing in the meatloaf mixture.)
The thermometer was placed into the center of one of the loaves, and were placed on the middle rack. (I use a SM 008) One chunk of hickory into the smoke box (2 oz.,) and set it to 250.
Three and a half (3 1/2) hours later, the temperature probe read 170. I shut off the smoker, waited 5 minutes, and took them out. I took them inside, and waited another 5 minutes before slicing. (You may want to wait up to even 20-30 minutes before slicing,...if you can stand it!)
I decided not to do a glaze for it, but you could easily do one. There was plenty of flavor, so it really didn't need it.
The meatloaf was Awesome! Very juicy, not dried out, very flavorful, with a great smoked taste. This was SO easy to do! If you've never done one, you really should try it!
Here are the pics.
Let me know what ya'll think!