Smoked mac and cheese

[towtruck]

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.

[towtruck]

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.

[ajfoxy]

Nice

[JKalchik]

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.

[Big T]

[Chromeski]

Mac and cheese looks great.i have the same thermometer and it works great

[towtruck]

Mac and cheese looks great.i have the same thermometer and it works great

Good to know about the thermometer.