"Tyler Hopper" > wrote in message
...
>
> "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.

Tyler...

Thanks for the info. That makes sense. I am not sure that I want to stick
a bunch of heavy stones in my pit, but that might be worth thinking about...

Gus Kilthau
Houston, Texas