Compared with a TS250 offset smoker (my all-time favorite smoker), this one is tiny, yet perfect for the backyarder who doesn't want to cook for a big crowd or have a dozen+ bags of leftovers for the freezer.Ī note of caution: I've found that if I cram all the racks full of meat, the air does not circulate very well and whatever is sitting along the back on the bottom grate will overcook unless you rotate it.If you leave the door closed and use 100% hardwood charcoal briquettes cooking at 225 degrees, you should get at least five hours out of it before you have to add more fuel. For this cook it ran for 7-8 hours and my target temperature was 275-300 degrees, so I had to add more fuel once or twice, but that's not bad considering I was running it hotter and had the door open a lot for photos and video. its vertical, compact design and positive locking latches and hand-crafted workmanship are nice to look at.
The time is not critical but look for bubbly, crispy cheese on the top. I was running the smoker at about 275-300 degrees and had it in for 3.5 hours.
#Malcom reed smoked macaroni and cheese mac#
Here are the steps I used to cook my mac and cheese: 2 tablespoons barbecue rub, such as John Henry’s Texas Chicken Tickler or Butcher BBQ Grilling Addiction.I adapted the ingredients for my smoked mac and cheese from Malcom Reed's recipe over at. My target smoker temperature was 275-300 degrees F. Mine took about 2.5 hours, but yours might be done sooner if you keep the smoker closed. Cook them in the smoker until the internal temperature of the meat reaches 180 degrees F (minimum of 145 degrees).Dust them on all sides with your favorite pork rub, such as Butcher BBQ Grilling Addiction.I used 2 pounds of Jimmy Dean sausage for five of these. Just guess for your amount of peppers and make sure you don't contaminate it with raw meat, so that if you have extra cheese you can eat it with pretzels or crackers while you're cooking. The amount of cheese depends on the size of the peppers, but I used 1/2 box of cream cheese and a handful of shredded cheddar and it was way too much. Stuff each one with a mix of cream cheese and shredded cheddar cheese.Slice off the top of each pepper and carefully remove the membrane and seeds with a paring knife.Here are the steps I used to make my armadillo eggs:
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