Choose Your Wood Chips: Decide on the type of wood (hickory, applewood, or a blend) based on the desired intensity of smokiness.

Soak the Wood Chips (If Needed): Some smoker models call for soaking the wood chips in water or fruit juice for about 30 minutes to generate better smoke production. Verify your smoker’s guidelines, as pellet smokers often don’t require soaking.

Preheat the Smoker: Aim for a temperature of around 225°F to 250°F (107°C to 121°C). The low-and-slow approach is essential for letting the flavors meld and ensuring the interior of the loaf cooks gently.

Gather Ingredients: In a large mixing bowl, place your ground beef, breadcrumbs, eggs, chopped onion, minced garlic, and chosen seasonings.

Mix Thoroughly: Use clean hands or a sturdy spoon to blend everything together. You don’t want large pockets of unseasoned meat or lumps of onion, but be careful not to overmix. Overmixing can lead to a denser texture.

Taste Test: If you wish to be absolutely sure of your seasoning, cook a small spoonful in a skillet or in the microwave. Sample it and adjust spices accordingly before shaping the final loaf.

Form the Loaf: Place the mixture on a sheet of foil or parchment paper and shape it into a uniform rectangular or oval loaf. Aim for consistent thickness so the loaf cooks evenly.

Avoid Over-Compaction: Pressing the meat too firmly can make the loaf dense. Gently shape it and smooth out the surface without compressing it excessively.

Position the Meatloaf: Depending on your smoker, you may place the loaf directly on the smoker grate or use a foil pan. If you place the loaf directly on the grate, you’ll get smoke exposure on all sides for enhanced flavor.

Insert a Drip Pan (If Needed): If you don’t want the excess juices dripping onto your smoker’s heating element or charcoal, position a drip pan underneath the loaf to catch drippings. This also keeps your smoker cleaner.

Maintain the Temperature: Keep the smoker’s temperature around 225°F to 250°F. If you’re using charcoal, you’ll need to monitor and adjust vents. With electric or pellet smokers, you can set it and track the temperature with minimal intervention.

Monitor the Smoke: The first hour is crucial for smoke absorption. Make sure the wood chips or pellets are smoldering properly. After about 1–2 hours, you can reduce the addition of chips since excessive smoke can turn the loaf bitter.

Apply the Sauce: About 30 minutes before reaching the desired internal temperature, brush on your preferred sauce or glaze. This can be a blend of ketchup and brown sugar, or a barbecue sauce free of alcohol. Let it cook for the remaining time, forming a flavorful crust on top.

Check Internal Temperature: Use a digital meat thermometer to measure the thickest part of the loaf. Ground beef is considered safe to eat at 160°F (71°C), per the USDA guidelines. If you use ground turkey, ensure it hits at least 165°F (74°C).

Remove the Loaf: Once the internal temperature hits 160°F (or 165°F for turkey), carefully remove the loaf from the smoker.

Tent with Foil: Cover the loaf loosely with foil. Let it rest for about 10–15 minutes. This resting period allows the juices to redistribute within the meat, ensuring maximum tenderness.

Slice and Serve: Use a sharp knife to cut neat slices, revealing the moist interior with a faint pink ring (the smoke ring) and a mouthwatering aroma.