I've searched the archives and read a number of posts on baking bread on the EGG. I have been milling my own flour and baking bread in a conventional oven for around 15 years or so. I know you use the indirect method to do bread on the EGG. Could the experienced bread bakers out there offer me some tips? Temperatures (around 400-500?), how to avoid an overly strong smokey tatse (start the fire about 1-2 hours before the bake?). Use of a water pan to create steam? Anything else to be concerned about?