Food Smokers and Smoking Tips/Tricks/Techniques

I thought it rang a bell as a Denver steak. Saw it a few weeks ago on YouTube.

Fast forward to 7:30 or so....

https://m.youtube.com/watch?v=hnp0D4X5bpA

 

Question to everyone who’s smoked a meatloaf, loaf pan or just freeform? I’d assume if I used a pan I won’t get as much smoke into the meat, so my mind leads me to just freeform if and put it on the smoker.

thoughts? Tips?

 

I’m excited for you

 

I’ve used a small foil pan to form it, then flipped it out onto a cooking rack. Makes getting it to and from the smoker easy.

 

Always went free form myself. I don’t know if it’s better. Only way I’ve ever done it.

 

I've never even considered trying to smoke a meatloaf before, but now I have to try it!

 

Thanks! We're off and running with some cherry wood.

 

Meatloaf is on

 

I always make up a couple of loafs free form, then place them both in a larger foil pan.

 

They’re both on there free formed, a relatively tight tube shape. We will see if they hold together

 

2 more minutes... lol

 

2 lbs elk, 1 lb pork, 2 lbs beef brisket, smoked 250 with cherry

 

Resting

 

Looks great.

 

Taste was good too

 

Looks excellent

 

Tomorrow will tell for sure

 

nice!

 

Tender? Or did you have to put the spurrs to ‘er.