Burnt Cobbler

butert

I have made some peach cobbler a couple times now and every time the sides and bottom are completely charred.  The first time I made it I set the dutch oven directly on the plate setter, the next time I put a grate on the plate setter, and yesterday I put it high in the dome like a pizza and still had the same result.

The recipe I follow says to heat the dutch oven at 425 for 10 min then take off and put two sticks of butter in the bottom.  I rub the butter all over the sides and the bottom then put my filling and peaches in.

is 425 too hot?

What am I doing wrong?

jtcBoynton

Should not be too hot. 375 - 425° is typical for cobbler. How long are you cooking it for? Are you sure the egg temp is accurate?

butert

It usually takes 45 minutes to cook.  I checked my gauge a month ago and it was reading correcly.

jtcBoynton

45 minutes at 425° seems too long.  I would expect no more than 30 minutes at that temp.  Try shorter time.

stemc33

You might want to try just melting the butter in the microwave and put the CI in cold. Also, try backing off the temp. 

Another option is to look for another recipe. 

Mattman3969

My CI & cobbler goes in cold.  

butert

Ok, thanks.

I was keeping it on for 45 min or until I could get a toothpick in and out of the middle clean.

golfguyjosh

I do CI with melted butter so the CI is warm going on. I have changed to cooking it at 400 for about 30 mins. Once the sides pull in on the cobbler it is ready to come out. 

golfguyjosh

Here is one of my many cobblers I have made. 

blasting

@butert   I don't think you're doing anything wrong either, other than leaving it on a little long.  I cook mine at about the same temp.  I set a timer and rotate it at 15 minutes and another timer to pull it at 30 minutes.  Sometimes I leave it in for an extra couple minutes.

@golfguyjosh  Man, that is the definition of a perfect cobbler imho.  I like the edges to be a little chewy like that, and you nailed the golden brown.  I'm hungry.

Jstroke

I want to look at how the plate setter is set up. make sure you have legs up and the grate on. Straight indirect. I would calibrate the thermometer just to make sure. 

NPHuskerFL

On the LBGE I go legs up on PS, grid, CI pan or tin and 350-375 and sometimes bump the temp toward the finish to get crisper top.
On the MM i go WOO with deflector with the WOO legs atop the fire ring to get higher in the dome and 375℉ has been the sweet spot on cobblers and crisps. 

NPHuskerFL

I've been doing two cobblers or crisps at the demos for a few weeks now. I melt the butter in a SS pan to the point it's almost completely liquefied then remove it and let latent heat do the rest. Mix ingredients. Pour butter into my cold/room temp greased CI pan or tin and then the mix. Insert into preheated egg and 375℉ish about 45 minutes or till top is golden. Easy peasy  

GATraveller

You ever considered using an oven?  There are some things that actually cook better there.

blasting

GATraveller said:

You ever considered using an oven?  There are some things that actually cook better there.

@GATraveller

I like you, so I'm going to cover my eyes and pretend you didn't post that.

butert

Thanks for the advice, I will try it again at a lower temp and see where that gets me.

SmokeyPitt

This seems to be a popular recipe:
http://eggheadforum.com/discussion/1160874/the-ultimate-peach-cobbler/p1
 

fishlessman

just a shot in the dark but looking at others pics and your description, skillets verse dutch, im wondering if your temp gage is hanging inside the dutch getting false readings from the cold food added. just from other cooks i know i need dome temps between 300 and 325 just to get a light simmer in a dutch, something fluky goes on temp wise with those things in an egg with the higher sides

nolaegghead

STop burnin' the cobblah!!  Lower your temp.