[Sca-cooks] Bread Question from someone not on this list
selene at earthlink.net
Fri May 29 08:33:39 PDT 2009
A smoker needs two things: a heat source and damp wood chips for
smoking. If you don't put in the latter, you don't wind up with smoked
food. Bread, yes, brisket not so much. ;-)
Small diversion: some folks from the Barony of Calafia [San Diego, CA]
brought a propane-fired smoker to Collegium and to Potrero War and
demonstrated it. Quite a good compromise for "city kids". Best quickie
treat: smoked pecans in about one hour. To which I say, happily, Nuts
Selene Colfox, your cohort in backup beepery
Deborah Hammons wrote:
> It seems she has a Bradley smoker, with insulating heating blankets? The
> idea was to put many small loaves in tins in the smoker at about 3 in the
> morning, and have hot fresh bread for breakfast at 6.
> I would wonder about the "smoker". Smoked brisket yes, bread, not so much.
> I have done biscuits in my little oven on the wood stove before, but never
> bread because the temperature is pretty unpredictable over an hour. My
> other half is looking into building a beehive when next we camp.
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