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.
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.