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Thank you. Smoked many foods before my RT, but never a meatloaf. Appreciate the response!You can use whatever wood you wish to. Depends on what flavor profile you wish to have, but honestly, there isn't really too much difference, esp. for the time you'd be doing the meatloaf. I really like Oak for beef, hickory for pork, etc. Nowadays, I just buy the Bear Mountain Gourmet blend - it goes great with everything.
Pretty much, you can cook the meatloaf just like you would in the oven. Same temp/time - if you cook it at 350 in the oven for an hour or so, do it in the RT at 350 for an hour or so.
Definitely to the above. Once you make them in the RT, no more in the oven.....Cook it like it’s in the oven. Add a smoke tube with splits.