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.
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.
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