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Smoke a pie?

  • Thread starter Thread starter MightyM
  • Start date Start date
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MightyM

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So I've seen a suggestion by David Klose on his website that a cherry pie on pecan wood is great. Has anybody ever tried smoking a fruit pie? We're having a get together in a couple weeks and I've got an idea to give this a shot. I was curious if anybody else had tried it before? Tips? Techniques? I'm guessing that a good way to go would be to bake the thing in the oven and then finish it in the Bandera for 20-30 minutes for flavor....?
 
I did a fresh black cherry cobler in a cast iron pot once. Smoke was Pecan wood. It was OK, not much smoke flavor though. I removed the pot lid too late, I quess. If I do another, I will leave the lid off the entire time.

Cooked it above the heat shield until the biscuits were done. I seeded and sliced the cherries andded some brown sugar.

Brisket above pot of beans and below heat shield.

The Brisket and Beans were great. The stick of wood under the cobler pot is holding the brisket air temp probe in place.

Interested on your results. The cast iron pot was a pain to clean, I quess the sugar musta bonded to the pot.
 
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