So yesterday I baked chocolate chip cookies using my offset (reverse flow) wood fueled smoker.

my observations:

1) getting the cook chamber up to 350 degrees is a challenge even using cherry wood that burns hotter than my apple wood.

2) I should have used smaller diameter wood to fuel the fire as I was constantly having to turn over the wood chunks to keep them burning well.

3) it takes longer to cook at the lower temp (I was able to maintain 300-310 degrees)

4) the taste is outstanding.

5) I will try this again even if I have to buy cookie dough (yesterday's dough was a Betty Crocker recipe from a 1950s cookbook that my son made).

My mom used to bake pies and cobblers in her PK Smoker when I was a kid. Baked peach cobbler from a high-heat smoker may not sound appealing to some, but I think it's still the best tasting cobbler I've ever had. I still have her smoker stored in the barn, so might need to take it down and try one this fall.

I've done bread on my Egg. Never tried cookies...

I too have done bread on a Traeger. Cookies are a new to do item!

I'm part of the Weber kettle cult and have grilled smoked many things but never tried baking. Temp management is a big thing with kettles and smokers and with my vortex ring 900 degrees is common in center but you cook on the edge and wings, thighs, party ribs are best ever.