<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by BigRed</i>
<br />Chez!
For your meat loaf - What smoking brisquettes do you use and how many ? How long do you smoke/cook it? What internal temp do you want to get to? Sorry for all the questions but meat loaf is one of my favorites!
BigRED
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">I've used hickory, maple & pecan, sometimes adding a puck or two of mesquite in the mix. I'll usually cook it 3-4 hrs @ 200, depending on the season here with about 3 hours of smoke. What's most important to me is IT, which I pull at 155. It'll come up to 160-165 during the resting period.
Moe's S&S recipe & cooking advice is sound. Unfortunately, I never make meatloaf the same. Hmmm, a little bit of this, some of that, oh look what was in the back of the fridge!
My standards are (kinda):
70%-- 85% (meat/fat) beef
25%-- Ground pork
5% -- Mystery meat (lamb, chorizo, andouille, whatever I feel like)
Onion
Green pepper
Egg
Worcestershire
Salt & pepper
Hot sauce
Panko
To that base, I'll add a myriad of things depending on my fancy-of-the-day. Spices, sauces, veggies, meats all change a bit as I'm perusing the available options.
Kirk
http://www.chezbubba.com Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?