Nice to see what appears to be a growing interest in bread baking here on the BGE forum. One does not live on BBQ alone. This post is to pass along my current method of adding moisture to the early baking environment. After I set up my masonary mass, I tuck a tuna fish can, minus the tuna, into whatever space I can find. When all is up to temp., the loaf goes in and I put a couple of ice cubes into the can. This gives me steam for about 5 minutes without having to worry about the dough getting wet and blistering from spraying into the top vent.