I made some mistakes.
1-I didnt think to rotate the meat, result was uneven cook marks, but the meat was evenly delicous..
2-need to purchase frogmats
SIDE NOTE---I have to find a page with mods, a second element and a pid. (help) I have searched, found one and lost it. Is there a page with all mods for a 4 rack?
OK here are my pictures.
I decided to smoke a meatloaf.
Heres what I did...
I combined onions and garlic, eggs, bread crumbs, ketchup/bbq sauce/worscheshire sauces, and some other spices.
Lined a loaf pan with cling wrap, set the meat and a surprise you will see in last pic. flipped the loaf out and onto a rack and smoked at ~180 for 3 hours with mesquite
(http://i364.photobucket.com/albums/oo83/mikelang60/image_zps1069c02b.jpeg)
Here it is fresh out of the smoker, into a blanket of foil, which I wrapped and baked in oven at 375 for 30 minutes, here you can see that I didnt rotate/flip the loaf. But it was not burnt and tasted awesome..
(http://i364.photobucket.com/albums/oo83/mikelang60/image1_zps76e972e0.jpeg)
I then pulled the loaf out of oven, unwrapped the foil, placed into a bake dish, and smothered top with my favorite BBQ sauce, back into oven at 400 for 25 minutes
(http://i364.photobucket.com/albums/oo83/mikelang60/photo2_zpsd069455a.jpg)
Lastly, the "surprise"
The night before I smoked the loaf, I made a batch of fresh macaroni and cheese, extra cheesey, and rolled a length of mac n cheese into cling wrap, and froze the log, to be inserted into my meatloaf concotion the following day.
End result was simply a delicouos, juicy, great smoke flavored meatloaf, and so so filling...
(http://i364.photobucket.com/albums/oo83/mikelang60/3_zpsef16b90d.jpg)
Thanks in advance for any help with that mod page addy...
Check the "User Modifications" section of the recipe site:
http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes (http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes)
Nice idea on how you stuffed the meatloaf with mac & cheese.
Smoking/cooking ground meat at a cabinet temperature lower then 225°F is not recommended; unless you have added sodium nitrite, in the form of Cure #1 or Morton Tender Quick. Smoking/cooking at lower cabinet temperatures you are at risk of allowing food borne bacteria to grow.
good job on your smoke,,, also consider add int a fan into the cabinet to help even out the temps
What I did for my dual element setup was install a DPDT lighted switch for the elements. I wired it up so that I could have both elements on full or switch to one element with slide control (factory default). I don't have a PID yet so I can switch both on to start up then switch to one element to smoke. I only turn on both when I open the door then one off after a few minutes. Even if you have a PID if it takes a crap you can still smoke. Good luck on your mods.
Still a nice looking meatloaf! Are you taking notes on what you liked or didn't like? It will help for future smokes and you can repeat smokes you're happy with.
Yes, I actually made a log to add what I liked and did correct or wrong.. Thanks all!!
First brisket attempt planned for this weekend, UNLESS the 2 storms they are looking at actually become a norester..