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-   -   Smoked Mac & Cheese--Advice Needed (https://www.bbq-brethren.com/forum/showthread.php?t=181748)

bbqgeekess 02-15-2014 09:15 PM

Smoked Mac & Cheese--Advice Needed
 
Hey, I normally bake my mac & cheese for about 20-25 minutes in my little indoor electric oven at 350F.

I've never smoked Mac & Cheese.

Do I just do it the same way in the smoker, with a wood chunk or two--same temperature and duration? Or will it take on too much smoke flavor?

c farmer 02-15-2014 09:19 PM

Mine always seems to smokey. I am going to foil next time to see if it helps.

smoke ninja 02-15-2014 09:22 PM

I've done it. Go easy on the smoke, a well seasoned pit maybe enough. It gets stronger the next day too.

Fwismoker 02-15-2014 09:23 PM

If it's only mac i wouldn't even bother using wood. Like C said it get's pretty smoky. If it's going on with meat i'd definitely foil.

bbqgeekess 02-15-2014 09:44 PM

Just made some now with liquid smoke.. just stirred it in.. tastes pretty good actually :)

c farmer 02-15-2014 09:50 PM

Liquid smoke. :roll:

landarc 02-15-2014 10:00 PM

No wood here either, mac and cheese takes on smoke very easily. Otherwise, just like an oven.

bbqgeekess 02-15-2014 11:02 PM

Quote:

Originally Posted by c farmer (Post 2805677)
Liquid smoke. :roll:

Come on admit it, you've thrown in a couple handfuls of sharp cheddar and a few splashes of liquid smoke into mashed potatoes before :)

RevZiLLa 02-16-2014 02:32 PM

Consider smoked paprika instead of liquid smoke. If you love liquid smoke, fantastic!

Wneill20 02-16-2014 02:33 PM

Quote:

Originally Posted by bbqgeekess (Post 2805623)
Hey, I normally bake my mac & cheese for about 20-25 minutes in my little indoor electric oven at 350F.

I've never smoked Mac & Cheese.

Do I just do it the same way in the smoker, with a wood chunk or two--same temperature and duration? Or will it take on too much smoke flavor?

Hey do you have a recipe you would like to share?

LordlyMantis 02-16-2014 02:35 PM

Quote:

Originally Posted by bbqgeekess (Post 2805767)
Come on admit it, you've thrown in a couple handfuls of sharp cheddar and a few splashes of liquid smoke into mashed potatoes before :)

Nope, I cold smoke the cheddar and then add it to the mashed potatoes:wink:

smoke ninja 02-16-2014 03:01 PM

What about using the cold smoked cheddar in the mac and cheese in the oven.
Any thoughts on that.

ckelly 02-16-2014 05:17 PM

I'd follow LordlyMantis' lead and cold smoke my cheese first, then make the mac and cheese using your standard method w/ the cold smoked cheese. Been thinking about doing this for some time now.

ajstrider 02-16-2014 05:23 PM

I'm totally confused. You guys and gal don't get your mac and cheese from a Kraft box?

landarc 02-16-2014 05:39 PM

Yes, using cold smoked cheese and making the mac-n-cheese in the oven works just fine. I do that from time to time and people love it.

I have found that smoking a box of mac-n-cheese gives things an off flavor. I use a metal or glass pan, they work better than cardboard


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