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.
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Drum Meatloaf Advice
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Club Member
- Mar 2020
- 3508
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
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Club Member
- Aug 2017
- 42
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18" Weber Kettle
22" Weber Kettle with Slow N Sear
Weber Genesis (propane)
28" Blackstone Griddle
Pit Barrel Cooker
Chefsteps Joule sous vide
Bernzomatic TS8000
GrillGun
SousVideGun
Thermapen MK4
Avid beer fan (IPA, big stouts. Bitter = Better in my book)
untappd user: maxriptin
Cocktails: Alton Brown turned me onto boulevardiers. That has become my travel cocktail. At home it is usually spiced rum, vodka, or whisky mixed with ginger ale.
Planning on a DIY smoker. **Those plans got scrapped. Between the PBC and the SnS, a DIY smoker project has moved way down the list. Now I want to build an Argentinian style grill!
Former homebrewer with plans on returning to it when location and time allows.
No restrictions with me (love meats, cheese, veggies, etc...) however a friend I often cook with has celiac so I avoid gluten in my cooking. (PS. Stone delicious is a gluten reduced beer that he highly recommends )
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