How would you cook this side dish?

[Hozman]

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.

 

[N8man]

I'd do it the last hour without addition of wood...
It'll still be mighty tasty....

 

[HeSmellsLikeSmoke]

I'm with N8man on this. There will be plenty of smoke taste at the end without adding wood chunks.

 

[Goddahavit]

rewarmed mac and cheese is sometimes better, it tightens up, and the smoke really comes through.

And it freezes great, make it both ways and have leftovers.

 

[Teleking]

The greatest amount of smoke is in teh beginning of cook.

Why is that with chunks mixed in? I get equal smoke any amount of time.