I am going to make the smoked mac-n-cheese recipe from this site Saturday. States to smoke for 1 hr at 225-250*. I am also doing a brisket. Going to do all my cooking in UDS. The greatest amount of smoke is in teh beginning of the cook but obviously don't need the mac done that soon. So here is my question to the brothers:
1. cook mac at beginning to get most smoke flavor then rewarm at dinner
2. cook last hr without adding any wood
3. cook last hr but take out grates and add some wood chunks to get the UDS smoking again.
My fear with number 3 is taking the grates/brisket out to do all that is going to mess up my temp in UDS.
1. cook mac at beginning to get most smoke flavor then rewarm at dinner
2. cook last hr without adding any wood
3. cook last hr but take out grates and add some wood chunks to get the UDS smoking again.
My fear with number 3 is taking the grates/brisket out to do all that is going to mess up my temp in UDS.
