The weekend with the new grill was great until I did a peach cobbler on the grill. It was cooked at 350 with hickory pellets. My wife said the flavor was too smokey for a desert, should I have used different pellets?
Not sure what to say about this one. I used hickory on the apples that I did this weekend and they were awesome! Maybe just personal taste.. I guess peaches are a bit more delicate also.
Typically you get very little smoke (if any) at that temperature, we bake cookies and bread with hickory all the time for shows and can't taste any smoke.
Maybe it was something on your drip pan (grease build up) burning? Clean up, (foil if you want) and try again
I made blackberry cobbler with the Mak Pellets at 350. No smoke flavor at all. Make sure up to temp before putting on desert. Also I cook it on upper rack.
Some people are more sensitive to smoke flavor, can pick up on it where others can't. Your wife may just be one of those types and you'll need to learn to work with it. Married life is one long learning curve.
I have cooked with Apple way too long to know that it's NOT a light smoke flavor. It's the heaviest of fruit woods and has a slightly sweet but very distinct campfire smell/flavor. That's why it's such a good smoke for Bacon and cheese. It's also why I love it for Salmon and like to mix it with hickory for pork shoulder.
For deserts where I want a lighter hint of smoke I go with Sugar Maple or Pecan along with a higher temp as suggested.
IM going to say this and duck.....Somtimes signifigant others are looking for smoke when they see you do something like put a desert on the smoker...what bob said is pretty great advice....hake sure your deflector plate is clean and maybe bump the temp another 25