first time really baking - so a question

RRP

I'm doing some pastries for the first time on my large. The oven directions is to place them on a stone - so I figure I can do them on the egg - well, I'm using my plate sitter and pizza stone for this bake. I assume the stone should be up to the required temp before placing the raw pastries on right??? Is that what you would do if it were in an oven?

Adrian B.

RRP, yes - that is correct. By that time your smoke should clear too, so you won't get that bitter smoky taste - instead you'll get that "ooo something's different" taste. :~)

TRex

<p />RRP,[p]vr6 makes a good point - makes sure your smoke is "clean" when you put the pastries on. I baked this loaf of pumpkin bread and to my pleasant surprise it had no smoke taste at all.[p]Good luck,[p]TRex

egret

<p />Ron,
By all means, preheat your stone. The enclosed photo is my setup for a loaf of white bread. I have also done free-standing loaves that you put directly on the pizza stone. If you are letting the dough rise before putting in the egg it's a little tricky getting the raised loaf to the stone without colloapsing it. I use the pizza peel for this after applying plenty of cornmeal on it so loaf will slide easily.

Unknown

egret,[p]What is that shelf thing your loaf pan is sitting on?[p]Thanks,
Gwen, not yet an egg owner, just learning

egret

Gwen,
That is a plate setter (highly recommended for BGE users) with the pizza stone on top.

tmEGGer

TRex,[p]What brand lump do you use?[p]I had been using Royal Oak (very smokey), but switched to Qik Joe by Milazzo, which is very mild and not smokey.[p]Thanks,
NutmEGGer

TRex

NutmEGGer,[p]I primarily use BGE lump, but have a dwindling stash of Wicked Good that I save for my low 'n slows.[p]TRex

RRP

A big Thanks to all who helped - especially with pictures - however these "pastries" I was baking were really just that - 1/4" thin slices in the raw stage - about 1/2" in the baked stage. I sensed trouble in the making and used a metal pizza pan to protect my cherished pizza stone - well -3 hours later of cleaning via towels and a high burn off I think my stone is back to normal. We're going out in the morning to buy circular cookie sheets to attempt the bake again on Saturday when I plan to bake 5 doz of these things to give to passerbys at the 3rd annual Peoria Illinois Eggfest.

Unknown

NutmEGGer,[p]Where do you buy the lump? Is this something that your local stores carry? Anyone know a place in the Mukilteo/Everett (WA) area?[p]Gwen