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Egghead Forum
Re: Peach Cobbler Disaster

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Posted by: mad max beyond eggdome on 2007/08/22 10:28:32  

In Reply to: Re: Peach Cobbler Disaster posted by bsfd806 on 2007/08/22 10:23:58

bsfd806,
indirect was the correct way to go. . . baking it at 375 dome temp for an hour should have been sufficient. .. . any smokey taste was due to still having some wood and/or grease from the pork chops ... with fruit and 'bread' (in your case crust), you really need a clean egg and fire to avoid any nasty flavors from being absorbed. ..

maybe you need to check the calibration on your dome temp thermometer (stick it in a cup of boiling water and make sure it reads 212 - if not, adjust with a pair of pliers on the 'nut' on the back side of the thermometer) ...

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