I don’t know about you, but baked cinnamon apples were a staple when I went to my grandma’s house. Such a basic easy thing that it’s almost impossible to screw it up, and for the most part, you can eyeball the whole thing, but how can we make it better? I mean, what if we took it and smoked it?

Instructions

1. First, you’re going to want to peel your apples; at least I’m going to want to. You can leave the skins on if you want; I prefer them almost applesauce level of soft.
2. Whether you leave the skins on or off, you definitely want to remove the core. Only a complete lunatic would leave the core in the apple and try to eat it.
3. I used about 8 apples in my cook and added two full sticks of quartered butter to them. No need to pre melt; your smoker is going to do that work.
4. Now you’ll want to hit it with a generous helping of cinnamon and sugar. You really can do this to your taste; I’m going to go heavy because, I mean, I’m not doing this for health and prosperity over here.
5. We are going to toss them in the smoker at 300 degrees for about half an hour, and then we are going to pull them and add about ¼ cup of brown sugar.
6. Toss it back in the smoker, mine took about another 30 minutes, and that’s it. It’s probably the easiest thing you’ll ever cook.