Worked pretty well.....I did not get the brown crust like the recipe said but this is the best mac and cheese I have ever eaten.....my wife loves it too.
Smoked mac and cheese
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towtruck
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Smoked mac and cheese
I have my first mac and cheese on the new smoker now. My new Thermpro remote temp monitor is in the house with me and making it very easy to keep tabs on things outside.......pics when it's done.
Worked pretty well.....I did not get the brown crust like the recipe said but this is the best mac and cheese I have ever eaten.....my wife loves it too.
Worked pretty well.....I did not get the brown crust like the recipe said but this is the best mac and cheese I have ever eaten.....my wife loves it too.
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towtruck
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Re: Smoked mac and cheese
Here is the Termpro doing it's thing....what a nice unit. Sitting in the house and monitoring things sure beats standing around outside when you don't want too. The wife is going to pick me up another one for when I use both ends of the smoker at the same time. The best part of it is the other unit that the probes plu in to will clip on the lip of the tool box and I can close the lid and everything fits so the controller is out of the way.
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ajfoxy
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Re: Smoked mac and cheese
Nice 
Learning generally boils down to "Repetition or the avoidance of pain", some people learn by doing, some by watching and some just have to pee on the electric fence.
Whether you think that you can, or that you can't, you are usually right. Henry Ford
Whether you think that you can, or that you can't, you are usually right. Henry Ford
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JKalchik
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Re: Smoked mac and cheese
Nice.... I've gotten to like smoked mac & cheese.
You won't get the caramelized brown crust at smoker temps unless you go for a pretty long time (and risk really drying it out,) and even then, I'd suspect it'd be questionable. The Maillard reaction happens at higher temps than a smoker.
You won't get the caramelized brown crust at smoker temps unless you go for a pretty long time (and risk really drying it out,) and even then, I'd suspect it'd be questionable. The Maillard reaction happens at higher temps than a smoker.
"Measure with micrometer, mark with chalk, cut with fireaxe." Ted M., USCG (ret)
"Smoked pork. It belongs in me." Giles L
"Smoked pork. It belongs in me." Giles L
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Big T
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Chromeski
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towtruck
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