עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-15-2014, 08:15 PM   #1
bbqgeekess
Babbling Farker

 
Join Date: 07-06-13
Location: Oklahoma
Downloads: 0
Uploads: 0
Default 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?
__________________
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM
bbqgeekess is online now   Reply With Quote


Unread 02-15-2014, 08:19 PM   #2
c farmer
Babbling Farker

 
c farmer's Avatar
 
Join Date: 06-13-13
Location: pa
Downloads: 0
Uploads: 0
Default

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

Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds.
c farmer is offline   Reply With Quote


Unread 02-15-2014, 08:22 PM   #3
smoke ninja
is One Chatty Farker

 
smoke ninja's Avatar
 
Join Date: 01-03-14
Location: Detroit michigan
Downloads: 0
Uploads: 0
Default

I've done it. Go easy on the smoke, a well seasoned pit maybe enough. It gets stronger the next day too.
__________________
Let's all just calm down and smoke a fatty



Proud to be part of Michigan Custom Que
smoke ninja is offline   Reply With Quote


Unread 02-15-2014, 08:23 PM   #4
Fwismoker
Quintessential Chatty Farker

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, indiana
Downloads: 0
Uploads: 0
Default

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.
__________________
*** If you think this post is stupid, dumb, lame then don't read it. Nothing good to say? ....say Nothing.***
New Addition! Dedicated stick burning/charcoal UDS Rotisserie!,
Lou -Mini WSM uds style,
Jaime- Jumbo mini or Jimmy
Black bullet -newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
Fwismoker is offline   Reply With Quote


Unread 02-15-2014, 08:44 PM   #5
bbqgeekess
Babbling Farker

 
Join Date: 07-06-13
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Just made some now with liquid smoke.. just stirred it in.. tastes pretty good actually :)
__________________
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM
bbqgeekess is online now   Reply With Quote


Unread 02-15-2014, 08:50 PM   #6
c farmer
Babbling Farker

 
c farmer's Avatar
 
Join Date: 06-13-13
Location: pa
Downloads: 0
Uploads: 0
Default

Liquid smoke.
__________________
Adam

Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds.
c farmer is offline   Reply With Quote


Thanks from:--->
Unread 02-15-2014, 09:00 PM   #7
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: Saint Leanders Parish, CA
Downloads: 0
Uploads: 0
Default

No wood here either, mac and cheese takes on smoke very easily. Otherwise, just like an oven.
__________________
The SS Platypus, sails again, to the support of the Vets!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 02-15-2014, 10:02 PM   #8
bbqgeekess
Babbling Farker

 
Join Date: 07-06-13
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by c farmer View Post
Liquid smoke.
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 :)
__________________
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM
bbqgeekess is online now   Reply With Quote


Unread 02-16-2014, 01:32 PM   #9
RevZiLLa
is One Chatty Farker
 
RevZiLLa's Avatar
 
Join Date: 07-02-07
Location: Richmond, VA
Downloads: 0
Uploads: 0
Default

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

Brinkman water smokers (elec and charcoal)
Weber kettle grill
Uniflame Gold Stainless 5 burner propane grill / rotisserie
BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence
RevZiLLa is offline   Reply With Quote


Unread 02-16-2014, 01:33 PM   #10
Wneill20
Take a breath!
 
Join Date: 07-08-12
Location: Murrieta ca
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bbqgeekess View Post
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?
__________________
Smoke This BBQ Team,Jambo Jr,2 BP UDS'S,2 Pellet Smokers
Wneill20 is offline   Reply With Quote


Unread 02-16-2014, 01:35 PM   #11
LordlyMantis
Is lookin for wood to cook with.
 
Join Date: 01-04-14
Location: Omaha
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bbqgeekess View Post
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
LordlyMantis is offline   Reply With Quote


Thanks from:--->
Unread 02-16-2014, 02:01 PM   #12
smoke ninja
is One Chatty Farker

 
smoke ninja's Avatar
 
Join Date: 01-03-14
Location: Detroit michigan
Downloads: 0
Uploads: 0
Default

What about using the cold smoked cheddar in the mac and cheese in the oven.
Any thoughts on that.
__________________
Let's all just calm down and smoke a fatty



Proud to be part of Michigan Custom Que
smoke ninja is offline   Reply With Quote


Thanks from:--->
Unread 02-16-2014, 04:17 PM   #13
ckelly
On the road to being a farker
 
Join Date: 06-06-12
Location: Auburn, WA
Downloads: 0
Uploads: 0
Default

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.
ckelly is offline   Reply With Quote


Unread 02-16-2014, 04:23 PM   #14
ajstrider
is one Smokin' Farker
 
Join Date: 09-02-12
Location: Kentucky
Downloads: 0
Uploads: 0
Default

I'm totally confused. You guys and gal don't get your mac and cheese from a Kraft box?
__________________
XL Big Green Egg, Weber Performer Platinum, WSM 22.5"
ajstrider is offline   Reply With Quote


Unread 02-16-2014, 04:39 PM   #15
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: Saint Leanders Parish, CA
Downloads: 0
Uploads: 0
Default

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
__________________
The SS Platypus, sails again, to the support of the Vets!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:41 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.