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Old 12-28-2018, 04:00 PM   #1
TeamAmerica
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Default 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.
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Old 12-28-2018, 04:04 PM   #2
BrandonH
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I can't remember an exact time, but be careful with the smoke. Pasta absorbs smoke very easily.

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Old 12-28-2018, 09:38 PM   #3
TeamAmerica
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Okay I was thinking 45 min max. And less wood chips than normal.
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Old 12-28-2018, 10:02 PM   #4
TTU TX Hunter
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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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Old 12-28-2018, 10:19 PM   #5
scott.str
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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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Old 12-29-2018, 04:21 PM   #6
TeamAmerica
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I have read that you need to stir it occassionally while it smokes. Then had the bread crumbs last.
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Old 12-30-2018, 02:44 PM   #7
TeamAmerica
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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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Old 12-30-2018, 03:19 PM   #8
TallTexan
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Looks awesome, bet it tastes as good as it looks
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Old 12-30-2018, 03:27 PM   #9
BURTONboy
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Looks like it turned out pretty dang good. Never thought about smoking mac n cheese before


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Old 12-30-2018, 03:27 PM   #10
TexasRough1256
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Mmmm!
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Old 12-30-2018, 03:33 PM   #11
Stan R
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I make it many time when I take a brisket off....
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Old 12-31-2018, 03:49 PM   #12
Williams4298
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Quote:
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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Old 01-01-2019, 03:39 PM   #13
Chef
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Try using a tad bit of pimenton aka smoked paprika.... adds the flavor but dont dry out on the smoker.
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Old 01-01-2019, 04:02 PM   #14
Lawhunter
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That looks absolutely amazing
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Old 01-07-2019, 11:06 PM   #15
Jon B
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I haven't tried this. Might be worth my time.
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Old 01-07-2019, 11:10 PM   #16
Lawhunter
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That looks incredible
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Old 01-07-2019, 11:23 PM   #17
Bowtech38
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May have try that
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Old 01-14-2019, 11:53 PM   #18
sir shovelhands
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Nice. Would like to see someone make mac & cheese with cold smoked cheese.
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