"Gus" > wrote in message
...
> Thanks.
>
> Well, I guess it won't hurt to try things out in the smoker... and as was
> amply noted above, without a lot of smoke. Not being any kind of baker,
> I'll start off with some of that "bisquick" stuff and see how it works
> out... My friends tell me that bread doesn't come out of a smoker alive,
> but I have seen tons of photos of folks in Italy and elsewhere making bread
> in these big wood-fired ovens. What works for them should work for us, too,
> right?

Many of those big wood fired ovens actually see very little wood or coals during
cooking. The fire is used to bring the massive things up to temp, and often the
coals are raked out except for a small pile.