Smoking Meat Questions and Discussion
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This one never disappoints.
CREAMY Smoked Mac and Cheese (No Velveeta) - Chiles and Smoke
This Smoked Mac and Cheese recipe is pure comfort with a creamy blend of three cheeses and crispy bacon, infused with a rich, smoky flavor.
www.chilesandsmoke.com
Where does everyone get their wood chunks from? I don't use a pellet smoker, just a big charcoal grill I set up for indirect heat. I use wood chunks like this...
I get them at Home Depot, but it's hit or miss. Sometimes it's great fresh wood. Other times, like TODAY, I can tell it's old wood that's been sitting around for a season or two. Just crap. Would love to find somewhere that I can consistently get good hickory and apple chunks that I know have been relatively freshly cut. Any input appreciated.
I get them at Home Depot, but it's hit or miss. Sometimes it's great fresh wood. Other times, like TODAY, I can tell it's old wood that's been sitting around for a season or two. Just crap. Would love to find somewhere that I can consistently get good hickory and apple chunks that I know have been relatively freshly cut. Any input appreciated.
We actually did this last weekend and it was a hit! Really creamy and hitting it with some smoke for about an hour added a nice flavor too.This one never disappoints.
CREAMY Smoked Mac and Cheese (No Velveeta) - Chiles and Smoke
This Smoked Mac and Cheese recipe is pure comfort with a creamy blend of three cheeses and crispy bacon, infused with a rich, smoky flavor.
I've just taken to using Tini's mac and cheese recipe and smoking it instead of baking it.
Where does everyone get their wood chunks from? I don't use a pellet smoker, just a big charcoal grill I set up for indirect heat. I use wood chunks like this...
I get them at Home Depot, but it's hit or miss. Sometimes it's great fresh wood. Other times, like TODAY, I can tell it's old wood that's been sitting around for a season or two. Just crap. Would love to find somewhere that I can consistently get good hickory and apple chunks that I know have been relatively freshly cut. Any input appreciated.
If you’re in Des Moines, Hawgeyes in Ankeny sells both chips and chunks bulk style. Just pick through and grab however much you want by type.
Believe it or not Walmart. Half the price of elsewhere. Hickory pecan apple cherryWhere does everyone get their wood chunks from? I don't use a pellet smoker, just a big charcoal grill I set up for indirect heat. I use wood chunks like this...
I get them at Home Depot, but it's hit or miss. Sometimes it's great fresh wood. Other times, like TODAY, I can tell it's old wood that's been sitting around for a season or two. Just crap. Would love to find somewhere that I can consistently get good hickory and apple chunks that I know have been relatively freshly cut. Any input appreciated.
I get my cherry wood there, its been good quality IMO. They carry the same brand for hickory too I believe. I have stayed away from using hickory anymore and even apple to an extent too. Been mostly oak and cherry and maybe through a little pecan in too. Its harder to come by but peach wood is really good for smoking pork. I didn't realized Myron Mixon was selling them now as his book is where I got the idea to use peach years ago. May have to buy some, it's cheaper than what I have paid in the past from other places I found it.
Myron Mixon Peach Wood Chunks
Bring a touch of Southern sweetness to your BBQ with Myron Mixon Peach Wood Chunks. These are a local favorite of the 5-Time World BBQ Champion. My premium, locally sourced chunks burn clean and slow, adding a subtly sweet, fruity smoke that pairs perfectly with pork, poultry, and even wild...
This is where I had bought some good peach wood before they changed ownership this year but the prices have gone up quite a bit compared to what I used to pay for a box of mini splits.
Fruitawoodchunks.com
Yes that chiles and smoke one. Keeping that to try again. We used sharp cheddar, gouda, and Monterey jack cheeses but might try using smoked gouda next time to get even more smoked flavor. Noticed they have a whole list of cheeses you could substitute too.
Awesome. Yeah the first time I made it was for a little neighborhood gathering and people couldn't believe it was the first time I made it. I followed the directions to a T. Bacon is a fast and easy way to peoples' hearts. Good stuff.
Try an Ace Hardware. They have bags from Western...something. Small logs, chunks, and chips. When I had my offset I'd primarily run it with charcoal and add chunks as needed.Where does everyone get their wood chunks from? I don't use a pellet smoker, just a big charcoal grill I set up for indirect heat. I use wood chunks like this...
I get them at Home Depot, but it's hit or miss. Sometimes it's great fresh wood. Other times, like TODAY, I can tell it's old wood that's been sitting around for a season or two. Just crap. Would love to find somewhere that I can consistently get good hickory and apple chunks that I know have been relatively freshly cut. Any input appreciated.
This is my problem with smoked Mac and cheese. I want a good smoke flavor, but it always seems to be a trade-off of smoke flavor vs drying out. I generally avoid Velveeta recipes, but have yet to make a Mac and cheese that has stayed creamy and had the smoke flavor I'm looking for.
This one stayed nice and creamy I thought. My 11 year old daughter made it and followed the recipe to the T except left the bacon out since we had smoked meats to go with it. It makes a pretty big batch, we kept half for ourselves and half to take to a church event and it was a hit.
Where does everyone get their wood chunks from? I don't use a pellet smoker, just a big charcoal grill I set up for indirect heat. I use wood chunks like this...
I get them at Home Depot, but it's hit or miss. Sometimes it's great fresh wood. Other times, like TODAY, I can tell it's old wood that's been sitting around for a season or two. Just crap. Would love to find somewhere that I can consistently get good hickory and apple chunks that I know have been relatively freshly cut. Any input appreciated.
When I smoked on my weber or WSM I would go to a local apple orchard and get wood. They would trim their trees every year so they always had tons laying around.
