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Baking bread/Holiday meals - Reduce Smoke flavor

For the holidays we want to try and bake some breads in the Egg.  Should be fairly simple - make the bread dough - set the Egg at desired temp/indirect and let it cook.

Question is does the bread come out with a smoky flavor?  How can I reduce the smoky flavor? Also now that winter is coming we may want to try some more "Holiday" type meals that we do not want to taste like BBQ.

Any ideas?

I use Royal oak (Red) exclusively as that is what is available locally (Besides that Cowboy or Frontier junk).

LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

Garnerville, NY


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