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Can you Smoke a Pie on a Pellet Grill?
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Apr 25, 2024
You can bake a pie on a pellet grill. You can control the temperature so that it's just about as accurate and consistent as your oven. If it's cold outside, you might consider using a thermal blanket. Baking pies on a pellet grill can free up space in your oven, especially if you are cooking lots of dishes for a holiday party or a big family gathering. If you would still like to bake pies in your oven, check out our article, Baking Two Pies at Once: How to Cook Them Evenly in One Oven https://cookforfolks.com/baking-two-pies-at-once-how-to-cook-them-evenly-in-one-oven/ If you've ever wondered how to cook more than one pie at a time, check out this article, Where to Place Pie in the Oven (Which Rack?) https://cookforfolks.com/where-to-place-pie-in-an-oven-which-rack/ For more helpful tips on how to cook for large groups, check out our website, https://cookforfolks.com/.
View Video Transcript
0:00
Hey, welcome to Cook For Folks
0:03
This is Ricky and today, well, I got to tell you a brief backstory
0:08
Yesterday I was talking with Anna and she told me that she had a smoked pumpkin pie
0:15
and what's more, she said that it was really good. And so today I want to test the theory, can you bake pies, fruit pies on a pellet grill
0:26
Now if it turns out that you can and that they actually taste really good, well, that
0:31
actually is awesome because that frees up oven space. When I'm cooking pie or when I'm baking pie, I should say, typically I'm doing that Thanksgiving
0:40
other holidays when there's going to be lots of people over and the oven's usually going
0:44
to be filled up with, you know, casseroles, maybe a turkey, maybe a ham, whatever it may be
0:50
In order to free up some of that space, being able to bake my pies out on the pellet grill sounds like a pretty fun idea
0:54
There's no reason I shouldn't be able to do it, right? Because the pellet grill will hold a fairly consistent temperature
1:00
But for me, I'm a little bit more concerned about sort of that smoky flavor, that smoky smell
1:05
We're going to see how it tastes. I'm going to go ahead and put together some pies now. I am cheating and using pre-made pie crust, but I did mix up, this is a family recipe
1:12
It's actually a recipe from my aunt's family. We have this awesome family cookbook
1:17
My mom's family is enormous and everybody bakes or cooks or makes some delicious things
1:23
And so we put together this like massive cookbook where everybody provides their favorite recipes
1:27
So this one's from my aunt's family. I did use pumpkin that I grew from my garden that we pureed and we like to freeze that
1:34
to store it. And then this is, I'm going to do an apple pie as well. This is an apple pie filling that I canned actually two years ago today, the memory popped
1:42
up in Facebook. So it's still good. I've had much older apple pie filling
1:47
This is a good one that we love to make that we've been having for years. I grew up with this stuff
1:51
So I'm going to go ahead and assemble these real quick. I'm not going super fancy on the crust for this one
2:05
This is for science. We're testing out the flavor of smoked pumpkin pie
2:13
Pumpkins are ready. I really like this. This is a great way to preserve apples in this pie filling
2:22
That's just super convenient when I want to go make an apple pie. I mean, sometimes we'll make it with fresh apples and it is a little different for sure
2:28
It definitely has a nice flavor with fresh apples too. But this is just one of the ways we love to preserve apples
2:35
Go ahead and put a top crust on this one. So here's my hypothesis here. I'm a little bit more concerned about the apple pie
2:42
It's less about the filling for me and more about, I think that the crust, you know, the
2:47
bread is what's going to absorb the smoke a little bit more
2:52
With the pumpkin, because there's not a crust over the top, there's not a whole lot of crust
2:58
that's absorbing. And so I just don't foresee it being as big of an issue
3:06
All right. We'll cut a few slits in it. All right. I got my grill preheated
3:14
Now I'm just going to put these pies on. We'll close that up. Go get the last pie
3:20
We got the apple pie in here. And there we go. Two pumpkins and an apple
3:27
Because, you know, the control on these isn't going to be quite as fine as most ovens, I
3:33
am going to need to check on these a little more often. But all of these are supposed to bake for a minimum of 40, 45 minutes
3:39
So I'll probably come out here in half an hour or so, see how they're doing. Right, I'm back out here, and it's time to check on some pies
3:45
All right. Wow, those pies are looking done. I mean, they look pretty good
3:50
So we're going to see how they taste. I'm going to go ahead and shut this thing down
3:54
Well, there you have it. At least they look like pies. The apple looks pretty good
3:59
The pumpkin, this one's all right. This one's a little more overdone
4:03
Some of the crust in particular, that's not going to taste good, whether it's smoked or not
4:07
So we'll have to do our taste test out of here. The real question here isn't just does it look like pie, though
4:13
The real question is, does it taste like pie? So now it's time for the real test
4:20
All right, I'm going to start with the pumpkin. The bigger thing I was concerned about was actually the crust
4:25
This is actually a little more done than I've liked. That's not a smoker issue or a pellet grill issue
4:29
That was a me issue. I got pulled away, and I wish I'd pulled this out about five minutes earlier
4:34
Especially the other one. That one might have come out more like eight minutes earlier, and it would have been perfect
4:40
I'm going to try a piece of this crust that's less burned. So it's pretty good, but at the end there
4:45
it definitely has kind of a bitter taste that I think comes from the smoke
4:49
It might be partly because that grill's so new. I did season it, and I did burn it in
4:54
If you don't know what I'm talking about there, and you've got a pellet grill, that's something you need to do
4:58
I'll put a link in the description to my video showing that
5:02
Let's go ahead and taste the main portion of it. Okay, so with that piece, I don't tell any difference
5:09
So I think the main issue with the crust is, between it being overdone and it being smoked
5:14
it's got a little bit of a bitter taste to it. Really though, when it comes to pie crust, I'm okay cutting that off
5:20
I'm going to be interested to try the apple, where there's a lot more crust on the top
5:26
It's a lot less overdone because it was a lot thicker. So we'll give that a try here next
5:32
Alright, the apple pie certainly looks good. I'm going to take a piece here of just plain crust
5:37
And again, this looks a lot less overdone. We'll give that a try
5:43
Yeah, I'm not getting that same bitter aftertaste. I think it has more to do with that pie crust being overdone
5:48
There's a little bit of kind of a weird flavor to it, but not really
5:52
And that's only like for plain crust. And like I said, this is a store-bought crust that
5:57
doesn't have a lot of flavor to it. Yeah, I don't think there's anything really that different about it
6:02
Now, I think part of the reason for that is because we're baking pie at minimum 350
6:10
In a lot of cases, more like 400 or even 425, depending on the pie
6:15
And because of that, the pellets are burning at such a hot temperature
6:19
they're not giving off as much smoke. When you get a fire really, really hot, a lot less smoke is generated
6:24
If you've ever seen a fire that's burning at such a hot temperature
6:28
you've seen those Solo stove, the Solo fire pits. Costco has a version of it called Hot Shot
6:34
And it's the same thing. What they do is they get the fire burning so hot
6:39
that it's mostly flame and a lot less smoke. And because we're cooking, we're baking at such a hot temperature
6:45
compared to what we normally smoke stuff at, like if we do like a low and slow kind of smoke
6:50
it's usually gonna be more like 225. And you're gonna get a lot more smoke that way
6:55
I'm gonna start with the apple pie with the filling especially. Give this a try
7:02
Yeah, that's just a really good piece of pie. I'm gonna say score one absolutely for the pellet grill
7:08
You can absolutely bake a pie. I love it because you can have a temperature control
7:12
that's probably as accurate and as consistent as your oven, unless it's really cold outside
7:17
in which case you might use like a thermal blanket. They make them for these pellet grills that are to fit
7:23
They fit great. Then if you're in a really cold environment and you wanna do some baking outside on the pellet grill
7:29
it's gonna be just fine. But really like the temperature controls on these things are pretty dang good
7:34
Because of that, you can actually bake a pie. Don't know how I feel yet about birthday cake
7:39
Might have to try that sometime. And let's be honest, apple pie is meant to be eaten with vanilla ice cream
7:44
So I'm gonna have to give this a try next. And no, we're not gonna smoke it first
7:49
Gosh, people, bon appetit. ♪ �
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