I am trying to come up a good reason to the wife why I need to buy this, our oven in the house is crap and she can't bake very well in it, I was wondering if anybody has baked bread, pies, ect in one of these as I seem to read that these will hold temp fairly well and not have the 55 degree and up fluctuations as my oven, I even replaced the heat sensor and the heating element to no availl.
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I dont remember if he talks about holding temp or not (but he was using a temp control device I have one for my faux Kamado and it holds it to within 5 Degrees the whole cook and his is nicer than mine lol) but check out this video that Pit Member Baby Back Maniac posted about said Grill (Kamado?)---> https://youtu.be/l88zDqQdLKU -
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You could probably do it, but for extra insurance a temperature controller (the WSCGC has a port for one) would be good.
For long cooks, I like to start out low at about 225 and let the temp gradually increase to about 275 (by setting the lower vent slightly higher than the smoke setting and the upper vent at 1/4), which usually takes about 5 to 6 hours, totally hands off. That way the temp is lower for the time period when smoke is getting laid on and it gradually increases through the stall portion of the cook, which shortens total cook time. So since I don't try to hold one steady temp in my WSCGC for long cooks, I'm not much help with actual experience.
For my short cooks, though, (ribs, for example) it holds a single temp nicely. My ribs are done in 3-4 hours because I like smoking them at higher temps (270 or so). It's quite the efficient beast. It holds that temp for much longer than my cook usually is.
KathrynComment
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I don't have one, but lonnie mac had a post where his was going strong at 230F for over a day.
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Did it last weekend again too. It ran for two days. My FireBoard batteries died at the 20 hour mark and it sat at 250 for another day or more. (VERY happy about the FireBoard!) If you load these things up, and they can hold a LOT of coals, you'll be sick of cooking before it is.Originally posted by kmhfive View Post
I have not baked bread in mine yet, pizzas, ton's of meats, but I can't wait to bake some bread. It would be no problem at all in this thing. Just have not had the chance yet. And I bake a lot of bread.
We try and use the indoor oven as little as we can down here in these parts, that's for sure.Comment
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Stay safe and inside for a couple of days if you are in S TX like it appears you are lonnie mac
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Thank you all for the info, will see what happens with SWMBOComment
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With a little practice, you should easily be able to hold temps long enough to bake bread or a cake. One note of caution - you are likely to get a bit of smokey flavor in whatever you bake. That doesn't bother me with bread, but maybe not such a good idea with cakes or pies. I suggest that you wait for all the gray smoke to be gone before baking something that you don't want having a smokey flavor. If you bake in cake pans or loaf pans, there should be less smoke flavor.Comment
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Yum! This reminds me. I need to do up my smoked whisky apple pie again real soon! -
lonnie mac Brother, I'd love to hear more about this pie, please!!!
Several of my favourite things, all together in one dish!
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When you convince your wife please share the secret! HA. I will look forward to you getting one and sharing photos of your cooks.Comment
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By my estimation...asking for permission has had about a 10% success rate over 16 years of marriage.
Asking for forgiveness, however, has so far produced a 100% success rate.
Im a numbers guy...play the higher odds and enjoy the grill!Comment
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