Baking Question

B747crew

I've tried twice now to use CI on the egg where I melt a stick of butter add 1/2 C brown sugar a dash of cinnamon and pecans    THEN  did the Pineapple upside down cake recipe and today tried  cinnamon buns on top. Both times indirect at 350 for the Upside down cake and 400 for the buns.Temps were spot on .  Both cooked per instructions. Both times I've scorched the sugar/butter and ruined the batch.. Anyone that can help me here please chime in.  
  Add the pizza stone?  Cook on a two level ?

Photo Egg

Are you cooking direct?
I would try indirect for the baking part with a spacer between your stone and cast iron pan. You can melt your butter and stuff with cast iron directly on the stone. Just add your spacer for the baking.

B747crew

Photo Egg said:

Are you cooking direct?
I would try indirect for the baking part with a spacer between your stone and cast iron pan. You can melt your butter and stuff with cast iron directly on the stone. Just add your spacer for the baking.

Indirect .. You think adding the ceramic stone under the CI on the grid would do the trick ?

GATraveller

Even at indirect I'd place on a grid above the PS

B747crew

GATraveller said:

Even at indirect I'd place on a grid above the PS

My set up was plate setter legs up then the grid 
with the CI on the Grid. I'm guessing I need the stone on top of the grid and cook on that. My wife says elevate it on the two tier rack cause you don't cook on lower shelves in an oven... makes sense.

Photo Egg

Your wife is right .
I would do platesetter legs down. Melt your stuff with CI directly on platesetter. Add a spacer on top your platesetter for air gap then your CI for the actual bake. The air gap will stop the bottom of your pan from getting to hot. The elevation will give you better radiant heat from your dome. I found a couple old gas grill grates from an old oven cook top stove but anything will work. 3-4 large nuts, 3/4" brass pipe elbows, old set of BGE feet, rolled up aluminum balls.
You will be good.

SGH

B747crew said:

Indirect .. You think adding the ceramic stone under the CI on the grid would do the trick ?

Absolutely it will help. DMW suggested something similar to this to me a few years ago. It really changed the ballgame for me. I can now turn out Stromboli with the very best of them. A very special thanks again to @DMW for suggesting it. 
They say a picture is worth a thousand words. 

B747crew

nice

SGH

B747crew said:

nice

Thanks buddy.  

Hans61

B747crew said:

I've tried twice now to use CI on the egg where I melt a stick of butter add 1/2 C brown sugar a dash of cinnamon and pecans    THEN  did the Pineapple upside down cake recipe and today tried  cinnamon buns on top. Both times indirect at 350 for the Upside down cake and 400 for the buns.Temps were spot on .  Both cooked per instructions. Both times I've scorched the sugar/butter and ruined the batch.. Anyone that can help me here please chime in.  
  Add the pizza stone?  Cook on a two level ?

This may not work but what about flipping it upside down so the brown sugar is on top instead of on bottom?

 Not everything matches to oven cooking but keep at it and it'll be worth it!

B747crew

Maybe could work... was trying for a topping like pecan cinnamon buns

Florida Grillin Girl

I use a pizza stone with 4 scrunched up balls of tinfoil to create an air space under the CI.

B747crew

Florida Grillin Girl said:

I use a pizza stone with 4 scrunched up balls of tinfoil to create an air space under the CI.

I'm going to do just that.. thanks for the tip Question do you just put the balls of tinfoil under the CI or do you put a second  pizza stone on the balls and then the CI on that??

Photo Egg

B747crew said:

Florida Grillin Girl said:

I use a pizza stone with 4 scrunched up balls of tinfoil to create an air space under the CI.

I'm going to do just that.. thanks for the tip Question do you just put the balls of tinfoil under the CI or do you put a second  pizza stone on the balls and then the CI on that??

Put your CI skillet on top your spacers. Same setup for pizza except put your pizza stone on top the spacers. You want airflow for heat, but not direct contact heat from the fire or extremely hot barrier piece like placing cast iron directly on platesetter.

SSQUAL612

How about the ceramic spacers on the CGS site?  Anyone use these?

B747crew

Photo Egg said:

B747crew said:

Florida Grillin Girl said:

I use a pizza stone with 4 scrunched up balls of tinfoil to create an air space under the CI.

I'm going to do just that.. thanks for the tip Question do you just put the balls of tinfoil under the CI or do you put a second  pizza stone on the balls and then the CI on that??

Put your CI skillet on top your spacers. Same setup for pizza except put your pizza stone on top the spacers. You want airflow for heat, but not direct contact heat from the fire or extremely hot barrier piece like placing cast iron directly on platesetter.

Got it... I'm going to give it a try later today I believe. Thanks again

Photo Egg

SSQUAL612 said:

How about the ceramic spacers on the CGS site?  Anyone use these?

Yes, they would work perfect.

Hans61

Hope you get a good result!