Hey y'all. In an effort to cook for the missus this week (I took the week off for spring break to hang out with my little guy), I wanted to try my hand at doing a meatloaf on the Old Smokey. Was just gonna do it indirect, with the usual lump and mesquite chunks. Couple of questions though:
1) should I just chunk it on the grill like a big fatty? Or do you put it in a pan?
2) assuming 2lbs beginning weight...how long do you figure it would take?
3) any other tips/tricks?
1) should I just chunk it on the grill like a big fatty? Or do you put it in a pan?
2) assuming 2lbs beginning weight...how long do you figure it would take?
3) any other tips/tricks?