"Louis Cohen" > wrote in message
...
> I make great artisan breads and pizza in my Kamado ceramic; it works just
> like a wood-fired brick bread oven. Or a tandoor.
>
> First, you need to be able to get your pit up to the appropriate temp for
> your baking. For artisan breads and thin crust pizza, this is 500-600°;
> conventional breads are often baked around 375°, I think.
>
> Many breads and pizza benefit from cooking on a pizza/baking stone. Get
> good thick ones, at least 1" - look on-line or at restaurant supply
stores.
> Many kitchen stores (and web sites) sell really thin ones which are
better
> than nothing but not great. Many people use unglazed quarry tiles from
Home
> Depot or a tile store. Depending on the type of pit you have, you might
> want to use more than 1 - one for a heat diffuser so that you get nice
even
> heat around the bread and one to put the bread on for a nice crust.
>
> www.theartisan.net is a great website for artisan bread baking; if that's
> the kind of bread you like. Try to adapt their suggestions for oven
baking
> to your pit.
>
> --
> --------------------------------------------------------------------------
--
> ----
> Louis Cohen
> Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
>
>
> "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
> >
> >
>
> ================================================== =
Thank you Louis...

Problem is that this not just plain bread. It has bunches of stuff inside
of the dough envelope, like ground beef, sausage, pickles, onions, BBQ
sauce, cheese, etc. Maybe 350-400 degrees would do OK, but over that I
guess there might be problems.

Anyway, I appreciated your note, as will many others here.

Best,
Gus Kilthau
Houston, Texas