I am fairly new at smoking meats. To me you need side dishes that are just as good as the meat coming off the smoker. Everyone has been helpful with pit beans and mac & cheese suggestions. I ordered melting salts and have gained 10lb working on pit mac & cheese recipes.
With melting salts, cheese sauce is quick and simple not messing with roux. I have not tested with larger batches but I measure 1oz dry elbow macaroni per serving and cook. For the cheese sauce I double weight in milk and your favorite gourmet cheeses. Two oz each per serving adding 4%melting salt to milk. Add cooked macaroni to cheese sauce and put on pit till hot and bubble. If I have missed something or you have suggestions for seasoning the cheese I would love to hear.