First smoke

[ltdlld85]

Meatloaf- combo recipe from us and SI forum

2.6 lbs   93/7 burger
1 small onion chopped fine 
2 stalks celery chopped fine
3 tbs BBQ sauce + 3tbsp BBQ sauce 
2 eggs 
1 pkg Mrs Dash meatloaf seasoning
3-4 tbsp Worschestershire 
1/2 cup cracker crumbs
1/2 cup Italian croutons crushed
Shape two tubes on foil pan 
Rest 30 minutes
Foil bottom of smoker and roof of wood box. 
2 oz hickory in foil boat and 1 oz pecan chips wrapped at end of boat
Smoke time 2.5 hours.
Finished picture is a little dark
Very tasty - hubby is happy!!

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[jcboxlot]

Looks good!   Nice use of an aluminum pan too.

I would foil the wood box and bottom for ease of cleanup.

[swthorpe]

Nice first smoke...well done!   I agree with John and also recommend putting foil over the top of the wood box and on the floor.   While this is not a problem with the meatloaf since you have it on a tray, you will get lots of mess on the bottom when you smoke something likes BB ribs or a butt.

[Carp210]

That looks good.  What are your thoughts for smoke #2? 

[elkins20]

Hey L&L, that looks really good, next time you might want to add a small loaf pan with water placed next to the fire box. And if the taste was great then you did very well.

[ltdlld85]

Thanks to you all!, we did remember to foil the floor and wood box just after starting- after taking the pic- thank goodness!
I was wondering about the water pan- it was very tasty - a little dry- will do that next time.
We had a lot of wood left over - all charred- does that mean we used too much?
I have a pork loin for this weekend- have Divots brine recipe- not sure about a rub yet.
Laura

[DivotMaker]

Thanks to you all!, we did remember to foil the floor and wood box just after starting- after taking the pic- thank goodness!
I was wondering about the water pan- it was very tasty - a little dry- will do that next time.
We had a lot of wood left over - all charred- does that mean we used too much?
I have a pork loin for this weekend- have Divots brine recipe- not sure about a rub yet.
Laura

Looks great, guys!    As far as the wood "left over;" how much did you use?  Did you weigh it?  I would think about 3 oz would be plenty for this smoke.  Depending on the wood you use, it won't always turn to ash.  Lots of times, you'll get good smoke, but you'll end up with a lump of charcoal...no biggie.

Let me know what you think of the loin brine!  If you can't decide on a rub, try Famous Dave's Rib Rub...great on pork!

[drains]

Great looking meatloaf! Been meaning to try that myself.

[ltdlld85]

Divot, I used 2 oz of hickory, and 1 oz pecan chips over wrapped by foil on the end.
I am smoking the pork loin (2.4 lbs total) later today. When I took it out of the package it turned out to be two long pieces, one skinny end- one fat end.
I'm not sure how well that will smoke without drying out the skinny ends.

[Limey]

Hey Double Ls are you sure that those are not tenderloins you are about to smoke? If so I suggest either tying them together (thick end to thin end) to get a uniform thickness or simply wrapping the thin end back on itself and tying it. Don't forget to brine!

[ltdlld85]

Hey Double Ls are you sure that those are not tenderloins you are about to smoke? If so I suggest either tying them together (thick end to thin end) to get a uniform thickness or simply wrapping the thin end back on itself and tying it. Don't forget to brine!

Thanks Roger - could be tenderloins- packaging long gone though. Thanks for tying suggestion!