Food Smokers and Smoking Tips/Tricks/Techniques

Are you on a phone or computer? On my phone I leverage TW live to get photos into my gallery and then cut and paste the URL into the post. On my comp i use upload to get them into my gallery and then c/p the URL.

 

Goto the reply section of the thread. Next to "post reply" button is a "file upload" button. Click on that and then navigate your personal device to find the photo you want upload. Quick, easy and straight forward.

 

Here it is. Thanks I don't know how I missed that upload button all that time

 

Glad to have found this!
I've got a Chargriller grill. The bigger one that has the side fire box (need to get that though). Usually do an offset fire to the right near the damper, meat to the middle/left. I've done several pork shoulders at about 300 for around 6 hours with amazing results! Make my own rub from whatever is in the cabinets, wrap it in plastic wrap, 12 hours or more in the fridge.
Only started this last spring when I got the grill on sale at Lowe's for $110. I've tried mac n cheese a few times and it curdled the first time, but I've got it down pat now.
Love smoking food!

 

Is your mac an cheese recipe end up creamy or does it thicken up? I like a creamy Mac and cheese...

 

It's somewhere in between. It can dry out really easy though. I think it curdled 1st time because I put it on fresh off a 8 hour smoke and had put on more coals, too hot too quick. Learned to slightly warm up the ingredients before hand

 

Perhaps you could just increase the brine time?

 

Smoker's Mac N Cheese

2 1/2 cups dry mac noodles
4 cups shredded or cubed cheese (prefer shredded Mild/Sharp Cheddar or Cheddar/Jack)
1 pint heavy whipping cream
3 cups milk
1/2 stick of butter
Salt and pepper, sometimes add onion/garlic powder as well

Melt butter, heat all other liquids to roughly room temp.
Pour over noodles and mix in cheese.
Season.

Do not cover the pan. I use an aluminum 8.5x11 tall sided pan.
Have your temp around 225-270, about 2 hours. Stir every 20-30 minutes or more.

I've added bacon as well and it's GREAT! 2 packs of the Oscar Meyer real bacon bits per pan, but I love bacon lol

 

Thanks for the recipe. I'll smoke the bacon first though and then chop it up!

 

I thought about that. I also thought about switching up some of the proportions in the brine to see if it comes out a little better. I think a lot of it has to do with the solids in the cider just don't really get into the meat a lot which I think is why it had that really light taste on the inner portions of the meat. All in all it was really good, made a good sammich today for lunch also

 

I actually have some smoked bacon from a local place. GOOD stuff. May have to try this out this weekend if I can get some time to smoke on Saturday.

 

For you mac and cheese pellet pooper fans

https://youtu.be/EjQ8BEr4cYs

 

Looks pretty good, although I have to say I'm not a huge fan of bread crumbs on my mac'n'cheese. I know it's a textural thing but I'm more a fan of the super creamy type not really crunchy. Not the crunch of the bacon heck ya because will it's BACON.

 

I was thinking about using Japanese bread crumbs to add more crunch! I might skip the chili's because wifey no likey. Probably double the bacon because wifey really likey!

 

Ya not sure my wife would be into the green chili's either. As for bacon. Come on how can you go wrong it's BACON.

 

Just a pork crown stuffed with a apple cranberry stuffing

 

Ugh! Stuffing turned a little mushy. I'll see if I can crust it up a little with out turn it into a tire

 

Plated.I'll give it 7 out of 10.

 

Turkey tomorrow for a birthday request. Brine tonight and smoke tomorrow