• Set up your charcoal smoker for indirect heat and bring the temperature to around 350°F. Add a chunk of cherry or apple wood to the coals for mild, fruity smoke.
• In a large bowl, toss the berries with the sugar, flour, lemon juice, zest if using, vanilla, and salt.
• Lightly grease your cast iron skillet or foil pan with neutral oil or melted butter. If desired, dust the greased pan lightly with flour or sugar to help prevent sticking and create a caramelized edge.
• Pour the berry mixture into the prepared pan and spread evenly.
• In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter using your fingertips or a pastry cutter until the mixture looks like coarse crumbs. Stir in the buttermilk and vanilla until just combined.
• Spoon the cobbler dough over the berry filling and gently spread it into an even layer. It doesn't need to be perfect; a rustic finish is part of the charm.
• Sprinkle the top with turbinado, raw, or sparkling sugar if using.
• Place the skillet or foil pan onto the smoker away from direct heat. Close the lid and bake for 45 to 55 minutes, or until the topping is golden and the berry filling is bubbling at the edges.
• Remove from the smoker and let cool for at least 15 minutes before serving. Serve warm with vanilla ice cream if desired.

Using a Foil Pan

• If using a foil pan, lightly grease and optionally dust it just like a cast-iron skillet. Since foil pans are thinner, rotate halfway through baking for even browning. Be sure to use a 10 inch round foil pan for this recipe and not a 9x13, as it will not fill the pan enough in a 9x13 pan.