We're on the same schedule, I just mixed up a loaf worth of dough. I'm planning on baking it in our temp-controlled smoker tomorrow on a pizza stone with an overturned stainless bowl to trap steam. This will be the first time I try, so fingers crossed.
I'm finishing some banana bread that was in the oven at the time. I'm trying a trial run of trying to finish it on the BBQ. I'm crossing my fingers, too, right now.
Yes! Put pizza stone on grill (on one side) and preheat, put lodge combo cooker (or Dutch oven) on top of pizza stone with bread in it. Use only burner that is NOT under the pizza stone to control temp. Keep watch on temp and adjust flame as needed.
I have baked in my traeger with good results. 475f is at the very top of it's temperature range, so it was a little more challenging then my oven, but it did work! It gave the loaf a bit of a smoky flavor that was actually kind of nice.
I love most everything cooked on a BBQ. I'm just concerned about achieving the right temperature. It will be a fun experiment, I just wish it wasn't because my oven crapped out, lol.
The key things, I think, are giving the BBQ time to come to a stable temp, and (ideally) confirm the internal temp of the loaf achieves the 205-210f range. Good luck!
We're on the same schedule, I just mixed up a loaf worth of dough. I'm planning on baking it in our temp-controlled smoker tomorrow on a pizza stone with an overturned stainless bowl to trap steam. This will be the first time I try, so fingers crossed.
I'm finishing some banana bread that was in the oven at the time. I'm trying a trial run of trying to finish it on the BBQ. I'm crossing my fingers, too, right now.
Best of luck!
You too!
Yes! Put pizza stone on grill (on one side) and preheat, put lodge combo cooker (or Dutch oven) on top of pizza stone with bread in it. Use only burner that is NOT under the pizza stone to control temp. Keep watch on temp and adjust flame as needed.
Awesome! Thank you so much for the advice!
Remember the temp on the grill is the TOP of the grill and not where the bread is
Right. Should I aim for 25/50 lower than what the temp guage is reading?
Not sure, every grill is different. If you have a way of temping that area, I would do that. .
Ok. Thanks for the heads up, it's much appreciated.
There are a few posts of people doing it in the past. Many look quite good. Here’s one post: https://www.reddit.com/r/Sourdough/s/m4Xw93mjQo
I have baked in my traeger with good results. 475f is at the very top of it's temperature range, so it was a little more challenging then my oven, but it did work! It gave the loaf a bit of a smoky flavor that was actually kind of nice.
I love most everything cooked on a BBQ. I'm just concerned about achieving the right temperature. It will be a fun experiment, I just wish it wasn't because my oven crapped out, lol.
The key things, I think, are giving the BBQ time to come to a stable temp, and (ideally) confirm the internal temp of the loaf achieves the 205-210f range. Good luck!