I've done it before, I highly recommend going easy on the smoke. maybe a little towards the end. The loose burger meat really absorbs the smoke. I didn't care for it too much, but I probably over did it with smoke.
You are correct. It is delicious, but same concept. No need to keep continuous smoke on it. I usually run one good round of smoke at the start and do not add any more chips in after that dissipates. Best meatloaf I've had.
What I do is put the meatloaf directly on the rack, but I place a pan on the rack underneath it to catch the drippings. Some people place foil under the meatloaf, but I believe that's stopping smoke from hitting it directly as it rises. Placing the pan below allows the smoke to roll around it and still hit the meat.
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