In a recent thread I read about this and we're going to do one tomorrow. We're going to use Bob's grandmother's recipe but keep it a little on the dry side. The Smoke & Spice recipe suggests smoking in a dish/pan of some type for the first 45 minutes just to let it firm up so it doesn't fall through the grates. Makes sense. Smoke at about 220 for a total of about 2-1/4 hours. Doesn't mention IT but I'm thinking to check it as rare meatloaf doesn't really float my boat. Any other tips y'all have? TIA.