Set up grill for indirect cooking—this could be a half and half setup  or the snake method. Either way, you want to be able to keep the heat at medium to medium low for a long time. If you use the half and half method, don’t put your hood thermometer over the coals.

3 lbs 80% lean ground chuck

1/2 cup dry bread crumbs

1/4 cup ketchup

2 eggs

1/4-1/2 cup evaporated milk

1/2 cup celery with leaves, finely chopped

1 red bell pepper, finely chopped

1 medium onion, finely chopped

1 1/2 teaspoons kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon celery seed

1/4 teaspoon coarse ground black pepper

22 oz package thick-sliced bacon

1. Mix first 11 ingredients by hand in large bowl, adding enough evaporated milk to achieve a moist mix that will hold together in a loaf shape.
2. Weave your slices of bacon into a square or rectangular mat as long as you want the loaf to be. As you can see in posts all over the web, it helps to make this on parchment paper or plastic wrap, which will help you roll it up. I kept out about three slices of bacon, because my 3 pound loaf was large in diameter, too large for one slice of bacon to go around. I laid the extra slices lengthwise across the loaf, and then brought the woven mat up the sides and slightly over those strips. The roll was then rolled over so the extra strips and ends were on the bottom. I kept the roll wrapped in plastic wrap in the fridge until the grill was ready. Here is a good image of the bacon weave: https://tonymeetsmeat.files.wordpress.com/2015/06/2015-06-28-20-40-39.jpg
3. You could place the loaf directly on the grill, but I put a narrow strip of foil under it, which worked as a lifter, making moving the loaf on and off the grill easy. It also meant I didn’t need to secure the bottom pieces and ends of the bacon with toothpicks.
4. Grill over a drip pan (or one you improvise with foil, like I did) for about 3 hours at 250°-300° or until the internal temperature reaches 165°. Enjoy your 3 hours of doing nothing.