[Sca-cooks] Bread Question from someone not on this list
mistressaldyth at gmail.com
Fri May 29 08:48:42 PDT 2009
And now I have flashy blinky lights on the coronet. And shoes. So if they
don't hear the beeps, they see the light. :-)) Would make judging the
combat cooking by candlelight interesting.
On Fri, May 29, 2009 at 9:33 AM, Susan Fox <selene at earthlink.net> wrote:
> 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 To
> 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
>> 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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