Quote:
Originally Posted by Diesel Dave
Dang that looks great and it's smoked how.....what.......wow!!!!!
|
Hey, Diesel, show this thread to your brother the baker, maybe he'll make one. I've discovered a few things about smoking pies, pastries, soufflé and cakes in my kamado: smoke a little cooler (minus 10 to 15%) than the recipe, smoke less time (about 20 to 25% lower temperature) than the recipe calls for, have 'one or two pans/CI/broiler pan with both sections' below the flour product and check for doneness more often near the end of smoking time. I have to be extra careful if my cake, etc. needs to be positioned over hot spots, flour products burn easily.