Toying around with a smoked pasta dish and came up with Fusilli ala KC™
I smoked the meatballs separately, then placed the cooked pasta and gravy in a foil pan topped with mozz pearls and set on the smoker for 30. Similar to a smoked mac n cheese. Just enough smoke to give it a depth of flavor without overpowering it. Happy with how it turned out, will make again.
