On 6-Oct-2004, "Gus" > wrote:

> "GmagicB" > wrote in message
> nk.net...
> >
> > "Gus" > wrote in message
> > ...
> > > Howdy Folks..
> > >

<snip a bunch>


>
> I have a New Braunfels dealie, with the firebox off to the side. Can
> certainly get it hot without too much smoke, but a little smoke taste in
> these things would not hurt any at all, so tell my darn near worn out taste
> thingies...
>
> I guess that if I were to try to get the temp up to what the inside kitchen
> oven wants, it would probably do OK, but others have told me that trying to
> "bake" in the smoker simply won't work. I guess that it is worth a try.
> All that can happen is that it turns out bad-tasting baked dough, but I'd
> bet the birds and the squirrels out here would not mind that very much.
>
> Thanks ... and maybe I should look back in Teddy Roosevelt's old book,
> African Game Trails, to see what he and his nephew, Kermit, cooked up on the
> trail... somewhat like you did.
>
> Best to all,
> Gus Kilthau
> Houston, Texas
> >
> >

Gus, when you jumped in here, you sounded like you knew everything.
If you want to bake in your NB offset, you need to build the fire in the
cook chamber on one side and bake on the other. 400° to 500° is no
problem. You'll have to tend the fire some 'cause that ain't no Kamado.
Build the fire on the bottom level and leave the top grate on the left side
out so you can get at it. I can't guide you on how much fire to build or
how to set the vents. There's just too much fingertip touch involved
there. Maybe Dana can add something here. Oh yeh, the powder coat
on the outside of your cooker isn't going to like it. Mine didn't.

--
Brick(DL5BF, WA7ERO, HS4ADI)


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