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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-15-2014, 08:15 PM | #1 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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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?
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18.5" WSM and 22.5" OTG. |
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02-15-2014, 08:19 PM | #2 |
Babbling Farker
Join Date: 06-13-13
Location: pa
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Mine always seems to smokey. I am going to foil next time to see if it helps.
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Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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02-15-2014, 08:22 PM | #3 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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I've done it. Go easy on the smoke, a well seasoned pit maybe enough. It gets stronger the next day too.
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Let's all just calm down and smoke a fatty |
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02-15-2014, 08:23 PM | #4 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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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.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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02-15-2014, 08:44 PM | #5 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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Just made some now with liquid smoke.. just stirred it in.. tastes pretty good actually :)
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18.5" WSM and 22.5" OTG. |
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02-15-2014, 09:00 PM | #7 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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No wood here either, mac and cheese takes on smoke very easily. Otherwise, just like an oven.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-15-2014, 10:02 PM | #8 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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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 :)
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18.5" WSM and 22.5" OTG. |
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02-16-2014, 01:32 PM | #9 |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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Consider smoked paprika instead of liquid smoke. If you love liquid smoke, fantastic!
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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 |
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02-16-2014, 01:33 PM | #10 | |
is one Smokin' Farker
Join Date: 07-08-12
Location: Murrieta ca
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Quote:
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Smoke This BBQ Team,Jambo Jr,2 BP UDS'S,2 Pellet Smokers |
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02-16-2014, 01:35 PM | #11 |
Is lookin for wood to cook with.
Join Date: 01-04-14
Location: Omaha
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Thanks from:---> |
02-16-2014, 04:17 PM | #13 |
Full Fledged Farker
Join Date: 06-06-12
Location: Auburn, WA
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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.
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02-16-2014, 04:23 PM | #14 |
is One Chatty Farker
Join Date: 09-02-12
Location: Kentucky
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I'm totally confused. You guys and gal don't get your mac and cheese from a Kraft box?
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Weber Summit Charcoal Grill and 22” WSM. Former user of pellet grills and XL BGE |
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02-16-2014, 04:39 PM | #15 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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