Pies in a CS?

There are folks that smoke fruits/vegetables to be used as the base in oven pies.

Smoked meats make excellent pot pies.

I read Dave Klose smokes pecan pies, though I have to believe he's just baking them in the alread-heated pit burning just charcoal or coals.

I've also heard of people smoking apple pies.

I'll stick to the oven.

We are able to do them in the FEC s,just like Dave can with hot coals.

The cookshacks are built to turn lousy meats into succulent dishes,not replace the kitchen stove.

Tom, do these pies take on smoke flavor??

Not much smoke when cooked in the FEC.

I like the smoke from my regular Cookshack on my ingredients.

We use smoked fowl for pot pies and it is great.

This is the best.

Use a little canned chipotles in your gravy and it does fabulous.

You can smoke pecans and apples and they work well.

Smoke sweet potatoes and pecans for sweet potato and bourbon pecan pie.

We make brisket pot pies,because we cook lots of brisket.

We also like chipotles in them.

This is great cold weather comfort food,so we empty the freezer for them in about Feb ,when it falls to 50� at night.

quote:

Originally posted by Tom:
[qb] This is great cold weather comfort food,so we empty the freezer for them in about Feb ,when it falls to 50� at night. [/qb]

Tom, That's not even funny to those of us North of the Mason- Dixen line!

Hee Hee