I just make our usual mac and cheese, but instead of baking it in the oven I put it in the smoker for a couple three hours. Start with a rue, stir in sharp or extra sharp cheddar cheese until melted, mix with cooked macaroni, and dump into an aluminum baking pan.
No brainier......Buy a bigger grill!Rg
I've always likes the looks of this one Mac. They're built like tanks.Oaklahoma Joe's Longhorn Smoker.Rg
Weber make some fantastic smokers once they reach there end of life.
The product hyperlinked appears to be an accessory that you can transform the Weber Original Kettle into a regulated smoker
I get that, but don't know what he meant by end of life thingy about the Webers.I have a gas weber and am curious.
https://www.amazon.com/Oklahoma-Joes-Charcoal-Smoker-Combo/dp/B016ZIB8HO/ref=sr_1_8?ie=UTF8&qid=1532957620&sr=8-8&keywords=oklahoma+joe%27s+longhorn+smokerI figured it would be over a grand.And I know this is probably going to ruffle a few feathers, but I would convert the smoking box to electric.
The tv show I watched way back in the day indicated that instead of throwing away your old tired Webber to instead turn it into a smoker. I would assume some people don’t like the looks once they get old, or there sick of charcoal, but I am not sure.His bigger point was that wth any enclosed metal container + the pit master iq you can have a really efficient/accurate smoker. And you can control the temp remotely if you don’t want to go outside in the heat or cold.