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D-7
SMOKED MAC AND CHEESE
An all-time family favorite, this Smoked Mac & Cheese recipe
elevates stovetop or oven baked mac & cheese with avors
sure to keep your smoker red up
Ingredients:
1 Package of Elbow Macaroni
½ Stick of Butter
¼ Cup of All Purpose Flour
1 Cup of Heavy Cream
1 Cup of Milk
2 Cups of Cheddar Cheese (Shredded)
1 Cup of Gouda Cheese (Shredded)
1 Cup of Colby Jack Cheese (Shredded)
½ Cup of Cream Cheese
2 Tbsp of Black Pepper
1 Tsp of Cayenne Pepper
1 Large Cast Iron Skillet
Instructions:
1. Boil elbow macaroni according to package instructions
for al dente.
2. Preheat the smoker to 225°F using a fruity hardwood like
apple or cherry in the
Side Fire Box.
Tip: If your grill does not ha ve the Side Fire Box
attachment, easily turn it into a smoker by arranging
coals/wood
opposite of where you place the mac
and cheese pan. If you place the pan
on the right side of the grates, simply place wood on
the right side for an indirect cooking experience.
3. Heat the cast iron skillet over medium heat, then melt
butter and whisk in our.
4. While continuing to whisk, add milk and heavy cream
bringing to a boil.
5. Reduce to low-medium heat and whisk in cream cheese
until smooth.
6. Whisk in the rest of the cheeses continuing to stir until
melted and smooth
7. Turn off the heat then stir in macaroni noodles until
thoroughly mixed with cheese sauce
8. Place the entire skillet in the smoker and cook for 1-2
hours until desired doneness. Keep in longer for more
smoky avor.
9. Serve hot.
SMOKED STUFFED HOT DOGS
1. Slit hot dogs lengthwise, within 1/4 inch of each end.
2. Stuff hot dogs with cheese and relish and wrap in bacon.
3. Place on cooking grate over drip pan and smoke 15-20
minutes or until bacon is crisp.
SMOKED CHICKEN PARTS
AND HALVES
Instructions:
1. Rinse pieces in cold water and pat dry with paper towels.
2. Brush each piece with Olive Oil and season to taste with
salt and pepper.
3. Brown pieces directly above coals with lid open and grill
on high or medium heat for several minutes.
4. Then place pieces on cooking grate in indirect
cooking area.
5. With the grill on low heat, cook with lid down for 55 to 60
minutes or until done. Do not use Olive Oil or salt and
pepper if using marinade
SMOKED BAKED HAM:
You can smoke fully cooked canned ham or smoked and cured
whole ham or shank or butt portion.
Glaze
1 cup of Light Brown Sugar, rmly packed
1/2 cup Orange Juice
1/2 cup Honey
Instructions:
1. Combine sugar, juice and honey. Let glaze sit for at
least 4 hours.
2. Remove rind and score fat diagonally to give a
diamond effect.
3. Insert a whole clove into the center of every diamond.
4. Place ham with fat side up in center of cooking grate.
Close lid.
5. About 9 minutes per pound is suggested for fully cooked
hams. Smoked or cured ham, which is not fully cooked,
should be cooked to an internal temperature of 160°F.
6. Baste with ham glaze 3 or 4 times during last 30 minutes
of cooking time.
7. Garnish with pineapple rings about 15 minutes before
end of cooking time.
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