Bacon wrapped meatloaf

[BBQmedic]

Or Fattie?...
A couple questions (and I did search for the answers already) this is about 1.5 lbs of burger
I'm planning on about three hours at 250 ish? Is there an internal temp I should go for?
Thanks!

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[Jeff]

I would think around 165 internal, but I'll defer to the "masters" on the site! 
I can't wait to see how this one turns out.

[gunner]

Jeff is right, 165 is a good temp to shoot for internally. You might want to go a little bit higher on your cooking temp to render the bacon? I would almost go 325-350, but that's just me! Looks awesome though...!

[BBQmedic]

Sweet... That gives me an idea, I appreciate it!
I'll post a pic when I take it off :-)

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[OoPEZoO]

I always yank mine off the grill at 160, and then tent it in foil for another 10 minutes or so while getting everything else ready.  Just make sure to have a drip pan under it.  Between the burger and the bacon, it would leave a hell of a mess in the bottom of the kettle

We expect finished pics 

[1buckie]

 To me, the sweet spot is a little lower than Gunner's......run at 275f & if you want crispy bacon, use a torch at the end.......

See Here:

http://www.smoked-meat.com/forum/showthread.php?threadid=33215

^^^^This is Jeannie, Cowgirl's Country

[BBQmedic]

Thanks Buckie, I let it run around 275 to start with and gradually increased to 300 at the end (grate temp)

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