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OPERATING INSTRUCTIONS(CONTINUED)
An all-time family favorite, this Smoked Mac & Cheese recipe elevates stovetop or oven baked mac & cheese with flavors
sure to keep your smoker fired 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
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 TURKEY
Instructions:
1. Empty cavity rinse and pat dry with paper towel.
2. Tuck wing tips under the back and tie legs together.
3. Place in center of cooking grate directly above foil drip pan of water.
4. Smoke for 12 minutes per pound. Allow several extra minutes per pound if stuffed to allow for expansion.
5. Use a meat thermometer for best results (190°F internal).
SMOKED BAKED HAM
You can smoke fully cooked canned ham or smoked and cured whole ham or shank or butt portion.
Ingredients:
1 cup of Light Brown Sugar,
firmly packed
1/2 cup Orange Juice
1/2 cup Honey
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 have 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 flour.
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 flavor.
9. Serve hot.
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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