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Meatloaf in the kettle: Wood or no wood?
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Meatloaf in the kettle: Wood or no wood?
I am contemplating cooking meatloaf in the Performer next week. It will be indirect heat so no smoke from drippings. Should I use a little wood? I've heard that ground beef has a tendency to REALLY absorb smoke, so I was thinking just a small chunk of pecan or cherry.
Thoughts?Tags: None
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- Jun 2014
- 11469
- East Texas
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LOTTA wood.
My first cook on my offset was with mesquite wood chunks and meatloaf. I put the mack daddiest bark on that dude. Course, 450+ pit temps and flames shooting out the firebox into the smoke box will do that.
LOVED it.
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Founding Member
- Jul 2014
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- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I did a meatloaf last year with the Lang and it turned out great plus hickory wood was the only heat source. Funny you mention meatloaf my wife ask me to do another when we get home.
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Moderator
- Jun 2014
- 11469
- East Texas
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Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
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Maverick ET-732 White
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Thermoworks Thermapen w/ Back light (gift)
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Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
Layer some bacon on that bad boy. Ground meat gives the prettiest, most defined, thin little smoke ring you never saw.
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You're definitely on the right track, especially cooking it on a rack and not in a pan. I always do mine that way, wrapped in bacon and with a chuck of hickory on the coals. If your wife ever lets you do one wrapped in bacon, be careful not to burn the bacon. I always end up wrapping mine in foil toward the end of the cook to keep the bacon from burning and finish the loaf in a timely fashion.
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On a kettle you may find a little wood goes a long way, especially on ground beef. Taste is all subjective of course, but I'd opt for one *small* chunk and no more.
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JeffJ I like a lot of smoke flavor, I burn logs, but when I do burgers I tend to use very little wood on the kettle. Lower airflow, more smoke punch. Your plan is solid, since you'll know for next time if you should use a lot or stick with a little.
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