Need Help: Mac & Cheese

If you have your wife's recipe and it goes into a pyrex or something like that, it is easy. Just set up egg for indirect heat and put the pyrex on the grid. Make sure you dont go to high on the heat. I usually keep it around 350 or so. The egg will naturally add a little smoke flavor to the dish. My suggestion would be to try without smoke first and then add later if feel inclined to do so. The last thing you want to do is add it and it overpower the dish and you start off 0-1 cooking your wife's dishes on the egg. Good luck.

 

Chubbs said:

If you have your wife's recipe and it goes into a pyrex or something like that, it is easy. Just set up egg for indirect heat and put the pyrex on the grid. Make sure you dont go to high on the heat. I usually keep it around 350 or so. The egg will naturally add a little smoke flavor to the dish. My suggestion would be to try without smoke first and then add later if feel inclined to do so. The last thing you want to do is add it and it overpower the dish and you start off 0-1 cooking your wife's dishes on the egg. Good luck.

 

Good advice!

@CharlestonGriller, try this for her:

http://eggheadforum.com/discussion/1153842/egg-baked-spaghetti-lotsa-pics#latest

My wife thought it was killer.

i would just cook it over well burning lump and not add smoke for the first cook. also definately use your wifes recipe, you will be graded on that comparison. i went on a mac and cheese binge a few years ago trying to improve or make it better, found out after lots of experimentation that i like the simple velveeta mac the best
)

I got a smoked Mac and cheese that is awesome here it is:

http://eggheadforum.com/discussion/1142142/smoked-mac-and-cheese#latest

Started with a tried and true recipe modified it for the egg

I did a mac n cheese with a little hickory and cherry (I was doing ribs at the same time) and we felt that the smoke flavor made it disgusting.