I treated it like a two-stage cook instead of just throwing it on the smoker. First phase was low and steady to get smoke into the base and set the bottom crust. Once that structure was locked in, I finished it hotter so the filling actually cooked through and the top crust didn’t stay raw..
Didn’t think a layered cobbler would survive a smoker without turning mushy, but this one held its shape all the way through.
by Intelligent-Let-2527
3 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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Did it have any smoke flavor?
Heck yeah dude. I’m making this. Thanks.