Summary: In this episode of The Smoker’s Lounge, Matt and Amy talk about smoked Mac and Cheese while Tim is on vacation: • The process of making Mac and Cheese in the smoker • When smoking a recipe that you normally do in a crock pot, time adjustments will have to happen. • Crock pot low setting is about 200 degrees, and high is about 300 degrees. • The final product was fantastic. The smoke flavor was subtle, but added a nice touch to the dish, improving the final product. • A look at the dynamics of sharing the kitchen. • The recipe for the smoked Mac and Cheese will be on the website. For more information about the basics of meat smoking, visit www.fattybombatty.com.
