Can't imagine this being noticeably different than cooking in an oven, buttttttttttt humor me.
Yeah, but our "meatloaf" pan keeps the liquid below the meat as it's cooking.well if the liqiuids could drain then.....
Yes, that was essentially my question as I have an egg-like grill.Obviously the fuel could impart some added flavor, being the egg is not a gas grill.
I added a couple strategically placed chunks of Pecan wood to the charcoal pile to impart a smoke flavor that's not possible to obtain in an oven. I typically use either Apple or Cherry or a mix of the two, and each add its own subtle flavor profile. I suspect Alder would also have been a good choice, and plan to use it on a future meatloaf
I have a 'plate setter' set to down position, enabling indirect heat to cook and ensuring I get a good mixing of the light smoke from the wood chunks. I form the loafs on parchment paper, then use the parchment paper to assist in lifting the loaf onto the cooking grate. An added benefit of the parchment paper is that it helps to keep a loaf that's 1/3:2/3 sausage:beef from sinking into the grate during the first part of cooking while the meat is still soft.What are you cooking it in while in the egg? Just wrap in foil or are you still using a "meatloaf" style pan with indirect heat (like using a pizza stone under it)?
Yeah.....if you could add a scratch n sniff that’d be great....I have a 'plate setter' set to down position, enabling indirect heat to cook and ensuring I get a good mixing of the light smoke from the wood chunks. I form the loafs on parchment paper, then use the parchment paper to assist in lifting the loaf onto the cooking grate. An added benefit of the parchment paper is that it helps to keep a loaf that's 1/3:2/3 sausage:beef from sinking into the grate during the first part of cooking while the meat is still soft.
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The smoke is difficult to see in the above image, but is just perfect for the approx 2-hours these loaves took at 250F to get to an internal temp of 160F.
I also utilize a DigiQ digital temp controller to regulate the airflow into the burn chamber, allowing me to keep temp within a degree or two (just like an oven) The clip in the forefront tracks 'pit' temp, and the probe in the loaf is tracking the internal temp as it changes. My temp controller reduces the pit temp as the internal temp nears its target, helping to reduce the risk of overshooting the target finished temp.
For reference, here's two loaves from several months back, showing how they finish out on the parchment paper after the 2ish hours of cook times are completed. You can see the paper doesn't burn. Note: I also use parchment paper under homemade pizzas so they easily slide off the paddle onto a pizza stone and don't stick to the stone
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LOVE LOVE LOVE fresh beet greens!!! sometimes with just a little butter, salt, and fresh cracked pepper ... and sometimes with a bit of butter, garlic salt, and a splash of red wine vinegar.Don't know too many others that eat beet greens. The only thing my wife likes from beets, lol.
This is a rough thing to accomplish at home. Getting the "wok hei" like you get from a restaurant is challenging. Even harder with things like chow fun or pad thai and those delicate rice noodles. The wok has to be smoking hot with something like peanut oil or rice bran oil. A turkey fryer base is the best chance at home.Really need a hotter burner for my wok too
Yeah, I know. I've had two with manual controls and this is the second one with digital. Either way works for me. This was actually $10 less than the one with manual controls!Digital controls - fancy