"Gus" > wrote in message
...
> Howdy Folks..
>
> Got a simple question here that may have a simple or a complicated
answer...
>
> Had me an uncle back a while ago who was an super bakery guy... none of
his
> genes are in my bod. I would like to use the smoker (with or without a
lot
> of smoke) to "bake" some things like biscuits, etc.
>
> Anyone here have a good handle on how to proceed on that?
>
> (I make some dealies called "sleeping dogs" in the oven and they have
> biscuits as a part, but I would really like to do them in the smoker if
> possible)
>
> Best to all,
> Gus Kilthau
> Houston, Texas
>

Gus -

A couple of years back I was on safari in Kenya. We had fresh bread every
morning and at dinner every night cooked in an "oven," on a wood fire. The
thing was essentially a sturdy metal box with racks on it, that was placed
on the coals and heated to what must have been hot enough to bake. As I
recall it was vented at the top, with an adjestable vent, but truth be told,
I'm hazy on the details.

Now, this was on an open fire pit on the ground, so the space issue didn't
really enter into the picture. It might take a bit of redesigning to come up
with something that would fit into a Klose or a Weber or whatever rig you're
cooking with, but I'm sure it could be done and would work pretty well.

In any event, the camp cook worked miracles with it and the bread didn't
taste the least bit smoky.

Best,
George