• Preheat Grill or Smoker set up with INDIRECT heat to 275°F.
  

Prepare the Peaches

• Start a large pot of boiling water on the stove.
• Wash the peaches, then dip them in the boiling water for about 10-30 seconds with a slotted spoon.
  4 Cups Peeled and Sliced Fresh Peaches
  
• Remove them with the slotted spoon to a cutting board.
• Try to remove the skin from one of the peaches. If it does not come off easily, redip the peach for another 10-30 seconds in the boiling water.
  
• Repeat this process until the skin comes off easily from all of the peaches.
• Once the skin is removed, slice the peaches in half, remove the pits, and then cut the peaches into evenly sized slices.
  

Grease a Cast Iron Skillet

• Take the end of a stick of butter and rub it all around the inside of your clean, room temperature, cast iron skillet. Just enough to get a thin layer of butter on the cast iron.
  Butter
  
• This will help keep the peaches from sticking to the cast iron.
  

Make the Smoked Peach Cobbler Filling

• In a large mixing bowl, toss together the peeled and sliced peaches with the ⅔ cup of Sugar, 3 tablespoon Flour, Lemon juice, and Cinnamon. Mix well but be careful not to mash up the peaches.
  4 Cups Peeled and Sliced Fresh Peaches, ⅔ Cup Sugar, 1 tablespoon Fresh Lemon Juice, ¼ teaspoon Ground Cinnamon, 3 tablespoon Flour
  
• Transfer the mixture into the buttered cast iron skillet and spread around to make an evenly distributed layer.
  

Make the Smoked Peach Cobbler Dough

• In another mixing bowl, whisk together the 1 cup flour, 1 tablespoon Sugar, Salt, and Baking Powder in a bowl.
  1 Cup Flour, 1 tablespoon Sugar, ½ teaspoon Salt, ½ tablespoon Baking Powder
  
• Then cut 3 tablespoon of Butter into very small pieces and cut it into the dry mixture with a pastry blender or two knives.
  3 tablespoon Firm Butter
  
• Pour the Milk over the mixture and gently stir until combined and dough-like.
  ½ Cup Milk
  
• Spoon the dough mixture into about 6 evenly spaced mounds on top of the peaches in the cast iron skillet.
  
• Carefully flatten the dough around the fruit to make a "cobbled" pattern of dough and fruit.
  
• Do NOT completely cover the top of the peaches, you want about ⅓ of the peaches showing through. The dough will continue to spread as it cooks.
• Evenly sprinkle the top of the cobbler with another 2 tablespoon of sugar.
  2 tablespoon Sugar
  

Smoke the Peach Cobbler

• Place your smoking wood chunk on the hot charcoals if using a charcoal grill or pellet tube or smoker box if using a gas grill. If using a propane or electric smoker, fill the wood chip tray.
• Place the cast iron skillet in the grill or smoker, away from any DIRECT heat and close the lid. Smoke at 275°F for the first hour. Rotate the skillet as necessary for even cooking but DO NOT stir the contents of the skillet.
  
• After about 60 minutes, increase the temperature in the grill or smoker to 350°F, still with INDIRECT heat.
  
• Let the peach cobbler smoke for another 30-40 minutes at 350°F until the top has browned slightly and the peaches are bubbling and look caramelized on the edges. Watch to make sure no burning is occuring around the edges of the skillet.
  

Remove and Serve

• When the smoked peach cobbler is finished, carefully remove the hot cast iron skillet from the grill or smoker using heat resistant gloves.
  
• Let the skillet and cobbler cool slightly on a trivet for about 10-15 minutes to firm up a little, then scoop out individual servings and optionally top with cinnamon, serve with whipped cream, or vanilla ice cream!
  Cinnamon