Direction

1. Prepare charcoal fire in smoker according to manufacturer's instructions, bringing internal temperature to 225°F. Maintain temperature inside smoker until smoke is burning cleanly, 15 to 20 minutes,.
2. Meanwhile, bring a large pot of salted water to boil; cook pasta 1 minute less than package directions for al dente. Drain well, and set aside.
3. While pasta cooks, melt 4 tablespoons of the butter in a deep 12-inch cast-iron skillet over medium. Stir in panko, barbecue rub, and 1/4 teaspoon of the paprika. Cook, stirring often, until panko is lightly golden and toasted, about 5 minutes. Transfer panko mixture to a small bowl; set aside. Wipe skillet clean.
4. Melt remaining 6 tablespoons butter in skillet over medium until foamy. Add flour; cook, whisking constantly, until mixture turns lightly golden, about 2 minutes. Gradually whisk in milk until smooth. Stir in mustard, salt, onion powder, garlic powder, pepper, nutmeg, and remaining 1/2 teaspoon paprika until well combined. Cook, whisking often, until sauce is thick enough to coat the back of a spoon and reaches a simmer, about 5 minutes.
5. Stir together Cheddar cheese, Gruyère cheese, Gouda cheese, and Parmesan cheese in a medium bowl. Reduce heat in skillet to low. Gradually whisk in half of cheeses until melted. Remove skillet from heat, and gradually whisk in remaining half of cheeses until melted. Stir in green chiles. Fold in about half of drained pasta, folding until well coated in sauce; fold in remaining pasta.
6. Place wood chunks on coals. Place skillet on grates of smoker, and close lid. Smoke, undisturbed, for 30 minutes, maintaining temperature at 225°F. Open smoker, and stir pasta well; sprinkle reserved panko mixture evenly over top. Close lid, and smoke for 30 more minutes.
7. Let cool slightly, about 10 minutes; serve.