View Single Post
Old 07-22-2013, 10:24 PM   #4
Babbling Farker

nucornhusker's Avatar
Join Date: 08-29-11
Location: Lincoln, NE

I've never done soufflé before, so I'm ignorant on the topic, but would it be easier to do in a Kamado since you have a consistent, non-fluctuating temperature? An oven in the kitchen will fluctuate 25* plus and minus of the set temp over the course of a few minutes.
Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr., Weber: 18.5" OT(L), SJG(AU) & (DI) - Past Cookers: Yoder Smokers YS640 Comp Cart, Kamado Joe Classic, OKJoe's Longhorn, UDS, Weber: Performer(AA), Genesis Gold C(DH), 22.5" OTG(DI), 22.5" OT(L)

IMBAS Certified MOINK Baller
nucornhusker is offline   Reply With Quote