Attempting smoked Mac n cheese for the first time tonight. Weber kettle with KBB. Recommendations for best smoking wood for Mac n cheese? Using chunks. Have hickory, apple, mesquite, and pecan. I’m thinking pecan because it’s a lighter/neutral smoke. Thoughts?
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I think pecan would be an excellent choice....I think it would go really well with the creaminess of the cheese. -
Traeger Premium Pellets Maple, Hickory, Cheery blend.Comment
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Maple or fruit wood. You want a light smoke, pasta really absorbs it.Comment
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Of those choices, I would go with apple or pecan. When in doubt, I grab some pecan or oak.Comment
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I have used apple and pecan. Both came out great. Trick is to not over smoke it.Comment
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Of the four options you gave I’d go pecan or apple. Both are significantly lighter in smoke profile than the other two. That being said, I smoke everything with oak.Comment
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Thanks for all of your responses. Used pecan. Good smoke flavor. Followed Cliff Cantwell’s recipe on the free site. Overall, not crazy about it. It was dry. The pasta soaked up a good bit of the sauce before I put it on the grill. Maybe I didn’t measure the pasta correctly? I prefer a creamier/saucier Mac n cheese (think Panera consistency). Good flavor, not the consistency I like.Comment
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Measuring against panera for mac n cheese is a high bar, lol. -
I had similar results, i.e. with the results being on the dry side, and feel this is one of the recipes on the free side of AR that could use some work.
Check the PM I sent you for a link to a recipe I've been using for several years that seems to work out great for me every time I make it.
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