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ColeslawColeslaw Posts: 46
edited 5:44AM in EggHead Forum
Maybe everyone has known about this, but I bought some stoneware, the Pampered Chef variety a few years before the BGE. I did beef ribs one day, and ended up doing a casserole for the following week in stoneware pie dish, and a loaf of bread in the casserole dish. The stoneware sure seemed to distribute the heat better, and allowed for some of the smokey flavor to drift through. I thought this might be useful to some of the quiche/casserole smokers...
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