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Transform a classic comfort food with a smoky twist! Prepare your mac and cheese as you normally would, using a rich cheese sauce made from sharp cheddar and cream. Once combined with your pasta, pour it into a cast-iron skillet. Place your smoker tube filled with hickory pellets onto the grill while your skillet rests atop the grates. Smoking at 225°F for approximately 30-40 minutes will create a deliciously smoky flavor throughout the mac and cheese.

To throw a quick BBQ party, you don’t have to wait for the charcoal ignites and heat up. When finish grilling, gas grills cool down much faster than their charcoal counterparts; and of course, cleanup is a breeze – no charcoal or ash to contend with. This also means that a gas grill will be ready to cover and put to bed after a cook much sooner—no more waiting in the dark for the grill to cool down!

Diseño y Portabilidad

When it comes to the ocean's bounty, few dishes can match the vibrant flavors and satisfying textures found in a seafood grill basket. A culinary creation that celebrates the freshness of the sea, the seafood grill basket is more than just a meal; it is an experience that transports you to the sunny shores and waves of the ocean.

For “low and slow” BBQ cooking like ribs or pork butt, 200º to 250º F is the magic number that most pitmasters use for smoking. It’s just hot enough to gelatinize connective tissue and make the meat juicy, but not hot enough to dry the meat out or scorch it. See our guide to smoking temperatures for the delicious details.