last night's experiment: Pumpkin bread

TRex

<p />Okay, first I have to confess that this was no homemade recipe - I simply used a packaged bread mix to which I only had to add 2 eggs, water, and vegetable oil. Regardless os the simplicity, the beauty of this experiment was that the Egg produced a loaf of bread - perfectly - very moist, not even a hint of smoke.[p]To avoid smoke I first let the lump burn for a while to get rid of most of the volatile compounds which produce smoke before putting the bread on. Then, during the cook, I left the chimney completely open (no daisy wheel) so that any smoke that was produced would flow out of the Egg quickly and easily. Only drawback to this method is that the center of the bread was not getting cooked at the same rate as the sides, since hot air was not recirculating back onto it (same problem as I have had with getting toppings cooking and cheese melted well on pizzas). To finish cooking the center of the bread, I put the daisy wheel back on with just the air holes open for the last 10 minutes of the 65 minute total cook. [p][p]If you have cooked bread on the Egg, how have you successfully avoided smoke while ensuring the entire bread cooks evenly?[p]TRex

Banker John

TRex,
To avoud smoke in the bread, start your fire well in advance of the planned cook. I usually start the fire4-5 hours ahead of starting my cook. I have cooked enough on my medium to know how much to crack the bottom vent and open the daisy to stabilize at 380 (i cook most of my bread at 380 - I don't know why, just do).[p]After a good 4-5 hours, there will be no smoke, only a heat wave exiting the daisy.[p]I have not had a problem with smoke, as long as the egg has PLENTY of time to reach temp. This method uses the lump as fuel to bring the ceramic to temp. Once to temperature, suprisingly, the vents are not really opened that much (for me, bottom is open about 1 1/4 inch and daisy slide is open about 1/2 inch and all holes adjusted to be completely open)[p]I hope this helps. It takes a little more planning, time and lump, but I have found the results are a no smoke, brick oven flavor. The indirect heat of the ceramic will also cook more evenly, rather than the rush of hot air from the fire below.[p]Banker John