I brined a 5 pound chicken for about 4 hours in Oakridge BBQ Game Changer all-purpose brine. I then
seasoned it with Weber’s Beer Can Chicken. I preheated the Grid Iron to 225 with Sugar Maple Pellets.
I am also using sugar maple pellets in the 6 inch tube.
I followed
this recipe from Dadgum it’s Good except I used my smoked cheddar, Gouda and
Parmesan cheeses. Put in the Grid Iron with the chicken.
Mac N Cheese is done! I kicked up the smoker to 350 to finish up the chicken.
My grandson Alex wants some of the Mac N Cheese. This is my wife Bev holding the young man.
Chicken is done!
Here’s my plate with some mini cob.
Nothing better than double smoked mac n cheese with some crispy smoked chicken.