Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Meatloaf in the kettle: Wood or no wood?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    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?

    #2
    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.

    Comment


      #3
      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.

      Comment


        #4
        Layer some bacon on that bad boy. Ground meat gives the prettiest, most defined, thin little smoke ring you never saw.

        Comment


        #5
        Thanks for all of the responses. I will go heavy on the wood. I am glad I asked. Bacon is a great idea but my wife is seriously dieting and she'd probably thump me in a sensitive area if I slathered a loaf with bacon, at least right now.

        Comment


          #6
          Just did one, 1/3 mesquite and 2/3 hickory. Crust was so good I said we need to do the next one in one of those all edge brownie dishes.

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            I put mine on frog mats. All sides pretty much bare.

          • _John_
            _John_ commented
            Editing a comment
            Same here

          #7
          The last loaf I made had enough form that I'd be able to put it right on the grate, which I think would be optimal.

          Comment


            #8
            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.

            Comment


            • JeffJ
              JeffJ commented
              Editing a comment
              Thanks for the tip, Matt. Burning the bacon never entered into my thought process. The only time I've used bacon on the grill was when I wrapped shrimp in it. For a short cook like that I had to pre-cook the bacon a bit so it wasn't just a mushy pile of fat wrapped around a nice piece of shrimp.

            #9
            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.

            Comment


            • JeffJ
              JeffJ commented
              Editing a comment
              I think I'll heed that advice. This will be the first time I've done it on the grill and I'd rather have too little than too much smoke.

            • Huskee
              Huskee commented
              Editing a comment
              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.

          Announcement

          Collapse
          No announcement yet.
          Working...
          X
          false
          0
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}
          Yes
          Rubs Promo

          Spotlight

          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


          Compact Powerful Sear Machine For Your Next Tailgater


          Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

          Click here to read our detailed review and to order


          Grilla Pellet Smoker proves good things come in small packages

          We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
          Click here for our review on this unique smoker



          Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

          Click here to see our list of Gold Medal Gifts


          The Cool Kettle With The Hinged Hood We Always Wanted


          Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

          Click here for more about what makes this grill special


          Blackstone Rangetop Combo: Griddle And Deep Fryer In One


          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

          Click here to read our detailed review and to order


          Bring The Heat With Broil King Signet’s Dual Tube Burners

          3 burner gas grill

          The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

          Click here to read our†complete†review


          The Pit Barrel Cooker May Be Too Easy


          The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

          Click here to read our detailed review and the raves from people who own them