B-egg-els

MunchkinRedux · May 2015

SBGE with a 10" baking stone from CGS. Baked a dozen bagels at 450 degrees, four at a time.

Image: https://us.v-cdn.net/5017260/uploads/editor/zl/ryq0fsi1d36j.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/4y/jsk9hg1qpnbi.jpg

maso · May 2015

Interesting! About how long at that temp?

MunchkinRedux · May 2015

14 minutes.

ChillyWillis · May 2015

Those look fantastic! Out of curiosity what lump did you use, and did it impart any smoky flavor to the bagels?

One of the things I've had the hardest time with on the egg is baking, because I've found it absorbs so much smoke. Rockwood and Wicked Good Jakes are the only two lumps that I'll use for baking for that reason.

MunchkinRedux · May 2015

ChillyWillis said:

Those look fantastic! Out of curiosity what lump did you use, and did it impart any smoky flavor to the bagels?

One of the things I've had the hardest time with on the egg is baking, because I've found it absorbs so much smoke. Rockwood and Wicked Good Jakes are the only two lumps that I'll use for baking for that reason.

Royal Oak. While I do make sure the egg is burning clean before I bake, if there is a little smokiness to the bagels (and I haven't noticed any), I'm not sure that would be a bad thing. Ref: the Wood Fired Bagel: http://eltana.com/menu/ .

Here's today's lunch: bagels lightly toasted with cream cheese, DH's cold-smoked sockeye salmon, and fresh greens from the garden. Finest kind.

Image: https://us.v-cdn.net/5017260/uploads/editor/4f/3oqzqctye33c.jpg

SkinnyV · May 2015

Solid!

B-egg-els

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