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Drum Meatloaf Advice

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    Drum Meatloaf Advice

    I have some beautiful American waygu beef I want to make into a meatloaf. It’s expensive meat and I don’t want to ruin it. Thinking of a 5lb loaf on my gateway. I know there’s a lot of drum smokers in this group and as this is my first time doing a meatloaf on a drum (with high fat beef) I don’t want a fireball. Any advice would be awesome.

    #2
    Be careful of it sticking to the grate. I had a mishap

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      #3
      Click image for larger version  Name:	C87B7012-63BA-4EFE-BD42-4B5D43E8BE6C.jpeg Views:	0 Size:	3.65 MB ID:	920084 Plus 1 on sticking. I destroyed a meatloaf by not thinking of that. Now I either cedar plank the loaf or use a grill pan, the kind with all the holes init, generously sprayed with PAM non stick spray. The attached photo shows the type of pan I am speaking of.

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      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        where'd ya source yer perf'd pans from? I cain see theys two different ones, but any info would be helpful.
        Thanks, amigo!

      • Jfrosty27
        Jfrosty27 commented
        Editing a comment
        Geez Mr. Bones. It’s been so long I don’t really remember. More than 15-20 years I think. I have three of them and each is a little different. Amazon??

      • Dadof3Illinois
        Dadof3Illinois commented
        Editing a comment
        Parchment paper works pretty good to keep it from sticking.

      #4
      I'm a big fan of meatloaf in my PBC. I go with the prodigiously perforated pan method. That way the fats can drip away and hit the coals.
      Attached Files

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      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Totally Likin This Method!

        Nicely Done, an Inspirational, Brother!

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