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Smoked Mac and Cheese Help

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    Smoked Mac and Cheese Help

    Wanting some input on smoked mac and cheese. I have the recipe down. I really need help on best option to warm/smoke it.

    I have two options: 1) electric smoker which tops out at 250 degrees - i assume i would have to finish it in the oven to crisp it. or 2) green egg - i assume i can get it hotter and crispy on top but cook/smoke for less time - would that reduce the smokey flavor?

    Thanks for any suggestions. Also let me know how long you think a good smoke for mac should last.

    #2
    I can't remember an exact time, but be careful with the smoke. Pasta absorbs smoke very easily.

    Sent from my SM-G950U using Tapatalk

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      #3
      Okay I was thinking 45 min max. And less wood chips than normal.

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        #4
        I would use the egg and your wood chip of choice on low temp, get about 45min of smoke on em and stir quite often then cover with foil to finish. I do this on my Stick burner, peach and pecan have turned out good for wood choices.

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          #5
          Every time I try it dries out quick. So any tips on that would be good to. I do it on a stick burner

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            #6
            I have read that you need to stir it occassionally while it smokes. Then had the bread crumbs last.

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              #7
              Went the green egg at about 300 degrees for 30 minutes with the heat deflector in. Finished in the oven for about 7 minutes at 400 degrees. Turned out fantastic. I can post the wife's recipe in full.

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                #8
                Looks awesome, bet it tastes as good as it looks

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                  #9
                  Looks like it turned out pretty dang good. Never thought about smoking mac n cheese before


                  Sent from my iPhone using Tapatalk

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                    #10
                    Mmmm!

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                      #11
                      I make it many time when I take a brisket off....

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                        #12
                        Originally posted by TeamAmerica View Post
                        Went the green egg at about 300 degrees for 30 minutes with the heat deflector in. Finished in the oven for about 7 minutes at 400 degrees. Turned out fantastic. I can post the wife's recipe in full.
                        Can I have that recipe? That looks awesome!

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                          #13
                          Try using a tad bit of pimenton aka smoked paprika.... adds the flavor but dont dry out on the smoker.

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                            #14
                            That looks absolutely amazing

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                              #15
                              I haven't tried this. Might be worth my time.

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