Fire up your Kamado Joe and get it to a steady 225°F. Add applewood chunks or chips for smoke.

In a large bowl combine oats and milk. Add ketchup, sweet Thai chili sauce, bourbon, minced onion, minced garlic, and Worcestershire sauce. Stir everything together and let the oats soak up all those flavors for at least 10 minutes. This is the secret to the flavor in every single bite.

Mix together sweet Thai chili sauce, ketchup, and brown sugar for the glaze. Stir until brown sugar dissolves. Set aside.

Add ground beef and prime rib seasoning to the oat mixture. Mix with your hands until just combined. Don't overmix — just until everything comes together.

Shape into a free form loaf on a grill mat or foil. No loaf pan — you want the smoke to get all the way around for maximum flavor.

Place on the Kamado Joe grates and smoke at 225°F for 45 minutes. No peeking.

At the 45 minute mark brush a generous layer of glaze over the entire meatloaf. Close the lid and smoke for another 15 minutes until internal temperature reaches 160°F and the glaze is sticky and caramelized.

Pull off the Kamado Joe and rest for 10 minutes before slicing.