Wendy makes one heck of a meatloaf. I have always thunk, what if I smoked her meatloaf. Well the results tasted like more......
Set up for indirect cooking (the Weber charcoal trays work perfect) added some lit spent coals from the cook before for a minion type of burn
Vent set-up for high heat indirect cooking:
bottom vent under the charcoal wide open with top vent above charcoal closed
bottom vent under the meat closed with top vent wide open
The hinged cooking grate makes adding charcoal and wood easy. I added maybe 8 unlit coals about an hour in...that aluminum really radiates the heat...
I set in a small Weber pan for drippings and a trimmed frog mat is perfect for holding the loaf
Smoke only from the top vent, the PK really seals up well
after two hours the meatloaf was a perfect 165
Lets eat. The PK is easy, retro charcoal cooking
