Hi Guys

Just got done smoking meat loaf in lodge bread cast iron pans. Used 2 pans, 1lb of ground veal, 1lb lean ground beef , 1lb ground lamb and the usual of bread crumbs, onion , bell pepper, salt pepper, etc

Used hickory wood, 1 hour at 375 to 150

Great tasting!

The second loaf is wrapped in foil in a bag, easy meal done the road

Just got done with processing 18 Lb of bacon
Then wifey goes how about those bacon ends!
So, the BGE was still a cooking after smoking the bacon and a brisket flat
Whipped out an 8” CI that has been in the family around 90 years , cooked the bacon ens ten cooked up a Serrano pepper mix to put on or burgers

What a day!!!

I love these holidays !

I use cast iron on an on going basis from meat loaf pans to 10” & 12” skillets to grill surface and Dutch ovens

You can beat it for heat retention and good flavors

The old stuff has better surfaces for sure

I have a few pieces that are well over a 100 years old and still going strong

I don’t like the enameled stuff at all, why use it?

ND Mike 200-225 apple wood for 1 hr to 138degrees internal meat temp