Hello fellow Smokers, hope all is well. Yesterdays smoke was my second smoke ever. Didn't have a ton of time to smoke beef or pork because I stayed out too late Saturday night (adult beverages were involved) so I went with 6 bone in chix breast over lump charcoal rather than briquettes. Let me tell you what, I will continue using the lump charcoal instead of briquettes. Fire was more more uniform and got hotter quicker and stayed hot. Back to the chicken....
Started with an injection the night before of butter and garlic powder. Patted on a garlic and herb rub i bought at the market. Next morning when I got up (which was slowly and kind of late) i slapped on some more rub.
The smoked mac and cheese was a combo of Rotini noodles, 3 cups of whole milk (should have used 4 probably), small can of condensed milk, mixture of 12 oz of Gouda, 12 oz of sharp cheddar, pepper jack (6 oz here as my daughters aren't keen on too much heat, and an 8 oz of cream cheese. Threw in 4 tbsp of butter, Salt and pepper to finish it off.
Smoked at 250 for about 3 hours with a water pan going. Everything turned out spectacular I thought. Good enough to cause a two hour nap after lunch. HA! Again, thanks to everyone that has put their ideas on the forums to make me a better smoker than if I would of had to figure this all out on my own.