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Made a version of @John Setzler's Mac and Cheese last night with kielbasa and Tony Chachere's Creole seasoning,  it was a huge hit, best Mac I've ever made and probably ever ate!  I used some cheddar jack and gouda with some parmesan on top.  I really dug the mild smoke flavor, no smoke wood, just running the kamado on RO lump about 400 F or so. Really it's a pretty easy cook will definitely be breaking this out from time to time. 

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IMG_1494.jpg

Edited by Red River Smoke
Left some info out

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    • By UTVol
      Going to give this a whirl for Christmas on the Kamado while I'm frying a turkey and was curious for input on the number of smoke wood chunks you guys recommend.  I don't want to overpower it with smoke but want to make sure there's smoke flavor.   Was thinking of 3 chunks of apple wood, is that too much?  Will be running the grill hot at 375-400.  Also, should I add the smoke wood after the grill heats up or while it's heating up?  I'm concerned the higher temp will burn off the smoke before I get the mac n cheese on the grill.
       
      Thanks guys!
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