Smoked spicy loaves..

[FlaBouy]

... smoked 45 minutes at this point.

[FlaBouy]

Coming thru 145 internals..

[FlaBouy]

Served..

[EdF]

Well, what are those delicious looking things?

[FlaBouy]

Home ground turkey and sausage loaf...

[RonB]

That looks mighty tasty.

[Troutman]

Yummy, but it looks like a giant chicken parm

[Mr. Bones]

Lol! It Does!!!
Had chicken parm fer lunch! Yum!

[bbqoaf]

Smoked meat loaf is so underrated, that looks great.

[Mr. Bones]

Fantastic meatloaf, I could make a bad dent in one of those...

[kmhfive]

Wonderful!

[troymeister]

Oh.. Looks really good!!

[FlaBouy]

Thanks guys... just something I threw together from scratch from some previously ground turkey breast and sausage. It was quick to throw together and the one thing I do like about the pellet pooper is that I can just walk out and flip a switch and let it run. Smoke went a little over an hour and it was definitely a hit with the princess. Win/win in my book.

[Troutman]

My She Who Must Be Obeyed has requested that I smoke a batch of meat balls (see my thread on "smoked balls" for reference). What temp did you use, I'm sort of apposed to a lot of smoke, just a mild touch?

[FlaBouy]

The pellet pooper disables heavy smoke on chamber temps above 250 by slowing fan speed, so when I set the chamber to 325* it ran a standard smoke profile. If I want a more pronounced smoke ring, I start in the 180* range and click the Xtra Smoke button. I ran at 325* until I started adding the toppings, and then I bumped to a more normal 450* temp to set the cheese layer...