Best way to get lots of steam... On your BGE.
I saw on another website how to get the steam you need to allow your loaf to get maximum OVEN SPRING which will help you get a nice grigne, EAR's. They cook in kitchen ovens, not BGE's.
I have a 14" pizza stone I bake bread on. I have a large stainless steel mixing bowl that sits on the pizza stone over my boule's.
Right before I put my loaf onto the pizza stone I score/slash it and then using a spary bottle - I mist it with lots of water. I put the loaf on the stone and then put the mixing bowl over the loaf. I leave the mixing bowl on for 2/3 of the cooking time. If it's a 30 minute cook I leave the bowl over the loaf for 20 minutes.
I bake my bread hotter than most recipes suggest. For the first 20 minutes I cook at 500 degrees. Then I take the mixing bowl off and turn the temperature down to 465 degrees. Then I cook to color, not to time. Works like a charm.
Here is last weeks bake... http://www.flickr.com/photos/food_pictures/8991726160/
I use this method both on my Big Green Egg and in my kitchen oven. I get less heat fluctuation on my BGE though. http://www.flickr.com/photos/food_pictures/8727568016/
Notice... My pizza stone is above the felt line. What you don't see is that my daisy wheel is off and I'm controlling my temp with the bottom vent. That way I get maximim airflow and... I can watch my loaf bake through the top vent.
Try it... It works.