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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Who's smoking meat this weekend?
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Old 11-20-2012, 09:12 PM   #851
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Anybody ever smoke Mac and Cheese? Make it however you like it and put it in the smoker. It's like baking it in the oven but smokes the surface. Good stuff.


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Old 11-20-2012, 09:27 PM   #852
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How long do yall smoke the turkey for?


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Old 11-20-2012, 09:29 PM   #853
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I'm doing the 20lb for about 16 hours. Going slow and low like i did last year. I need to find something to smoke with it because i have room on the grill
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Old 11-20-2012, 09:36 PM   #854
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How long do yall smoke the turkey for?
I smoke poultry hot and fast.

A 13lb bird at ~350*F is done in about 3-4 hours. With not much fat/collagen to break down, I don't see the point to cook a bird low and slow.
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Old 11-20-2012, 09:39 PM   #855
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I did one that way last year and it turned out perfect. Just fell right off the bone. Its not smoking if its hot and fast
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Old 11-20-2012, 09:41 PM   #856
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Originally Posted by jeepinjeepin View Post
Anybody ever smoke Mac and Cheese? Make it however you like it and put it in the smoker. It's like baking it in the oven but smokes the surface. Good stuff.
Smoked Mac and Cheese turned out awesome. Everyone liked. I used creamy harvarti instead of gouda:

http://dadgumthatsgood.com/four-chee...-mac-n-cheese/

Four-Cheese Smoked Mac n Cheese

Ingredients:
1 (16 ounce) package elbow macaroni
1/4 cup butter
1/4 cup all purpose flour
3 cups milk
1 (8 ounces) cream cheese, cut into large chunks
1 teaspoon salt
1/2 teaspoon black pepper
2 cups extra sharp Cheddar cheese, shredded
2 cups Gouda cheese shredded
1 cup Parmesan cheese, shredded
Directions
1. Load the wood tray with one small handful of wood chips and preheat the smoker to 225 F.
2. Cook pasta according to package instructions. In a medium saucepan, melt butter, and whisk flour into the butter. Cook over medium heat for 2 minutes, until sauce is bubbly and thick. Whisk in milk and bring to a boil. Cook 5 minutes until thickened. Stir in cream cheese until mixture is smooth. Add salt and pepper.
3. In a large bowl, combine 1 cup Cheddar, 1 cup Gouda cheese, Parmesan cheese, pasta, and cream sauce. Spoon mixture into an 11 by 9 -inch aluminum roasting pan coated with nonstick cooking spray. Sprinkle top with remaining Cheddar cheese and Gouda cheese.
4. Place in smoker and cook 1 hour at 225 F, until brown, bubbly and delicious.
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Old 11-20-2012, 09:51 PM   #857
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Quote:
Originally Posted by Berock

Smoked Mac and Cheese turned out awesome. Everyone liked. I used creamy harvarti instead of gouda:

http://dadgumthatsgood.com/four-chee...-mac-n-cheese/

Four-Cheese Smoked Mac n’ Cheese

Ingredients:
1 (16 ounce) package elbow macaroni
1/4 cup butter
1/4 cup all purpose flour
3 cups milk
1 (8 ounces) cream cheese, cut into large chunks
1 teaspoon salt
1/2 teaspoon black pepper
2 cups extra sharp Cheddar cheese, shredded
2 cups Gouda cheese shredded
1 cup Parmesan cheese, shredded
Directions
1. Load the wood tray with one small handful of wood chips and preheat the smoker to 225 F.
2. Cook pasta according to package instructions. In a medium saucepan, melt butter, and whisk flour into the butter. Cook over medium heat for 2 minutes, until sauce is bubbly and thick. Whisk in milk and bring to a boil. Cook 5 minutes until thickened. Stir in cream cheese until mixture is smooth. Add salt and pepper.
3. In a large bowl, combine 1 cup Cheddar, 1 cup Gouda cheese, Parmesan cheese, pasta, and cream sauce. Spoon mixture into an 11 by 9 -inch aluminum roasting pan coated with nonstick cooking spray. Sprinkle top with remaining Cheddar cheese and Gouda cheese.
4. Place in smoker and cook 1 hour at 225 F, until brown, bubbly and delicious.
I'm gonna do this one soon.
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Old 11-20-2012, 10:52 PM   #858
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Quote:
Originally Posted by AZ_IPA View Post
I smoke poultry hot and fast.

A 13lb bird at ~350*F is done in about 3-4 hours. With not much fat/collagen to break down, I don't see the point to cook a bird low and slow.
I do it moreso cause the skin actually crisps up with higher temps instead of rubber bands. They sell those at staples, not in my back yard.

Quote:
Originally Posted by DisturbdChemist View Post
I did one that way last year and it turned out perfect. Just fell right off the bone. Its not smoking if its hot and fast
True if you cook a yardbird long enough low and slow it will get there and be done. Meh. Hot n fast or indirect grilling whatever somebody defines it as... Still uses smoke if you want it to.
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Old 11-21-2012, 12:45 PM   #859
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Quote:
Originally Posted by Gixxer

I do it moreso cause the skin actually crisps up with higher temps instead of rubber bands. They sell those at staples, not in my back yard.

True if you cook a yardbird long enough low and slow it will get there and be done. Meh. Hot n fast or indirect grilling whatever somebody defines it as... Still uses smoke if you want it to.
I'm with you on bird, hot and fast is the way to go. Wild bird (duck, and dove) seem to respond the best to this method.
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Old 11-22-2012, 02:48 AM   #860
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Quote:
Originally Posted by tom_gamer View Post
How long do yall smoke the turkey for?
I've done this recipe before and it's just great. The whole family was pretty impressed.
http://www.nakedwhiz.com/madmaxturkey.htm


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