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07/12/09, 06:49 PM
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Join Date: May 2002
Location: Kitsap Co, WA
Posts: 3,025
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Has anyone baked bread in a BBQ?
My big tank of propane ran out, so while I collect up enough money to fill it up again, I'm using my propane (small tank) BBQ with side burner for cooking. I was thinking maybe I could fool a loaf of dough into thinking it was in a wood-fired oven and come up with a crusty loaf. Has anyone done this? This BBQ is kinda fancy in that it has a thermometer...
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07/12/09, 07:03 PM
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Join Date: May 2002
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You need some kind of metal chamber like camp stove oven. Maybe a cast iron dutch oven with rack of some sort to keep bread pan up off the bottom? I always thought as expensive as the folding camp ovens were, you could just use an extra large all metal rural style mailbox with a homemade rack of some sort halfway up on inside. Only thing about the camp ovens is they fold to make storage easier. Very light duty tin box other than that.
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"What would you do with a brain if you had one?" -Dorothy
"Well, then ignore what I have to say and go with what works for you." -Eliot Coleman
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07/12/09, 07:11 PM
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Join Date: May 2002
Location: Kitsap Co, WA
Posts: 3,025
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I've got what is called a tava in the Indian subcontinent, a slightly concave disc of cast iron on which flatbreads are cooked. What if I either used that like a baking stone for a round, rustic loaf? I suppose I could invert a pot over it, but that would seal out the heat for a bit. Well, maybe I could preheat the pot and tava, then splat - I mean place carefully -- the round blob of dough and invert the pot on top again...
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07/12/09, 07:14 PM
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Just howling at the moon
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Join Date: Oct 2004
Location: Wyoming
Posts: 5,530
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I'd say it's time to build a solar oven. Mine (boughten SOS) works great for baking bread.
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Our existance here is soley for the expoitation of CMG
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07/12/09, 07:38 PM
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Join Date: Mar 2006
Location: Happiness
Posts: 283
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I don't think solar ovens will work in Kitsap County Washington, unless the weather has changed since I lived there.
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07/12/09, 08:35 PM
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Join Date: Feb 2008
Location: Bennett Springs, MO
Posts: 332
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bbq oven
Hi. I have baked cakes in an iron skillet, in a bbq grill, while at the camp ground. It worked really good. Just make sure the inside of the top cover is clean. It sometimes gets a greasy build up on it. Buslady 
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07/12/09, 09:06 PM
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Join Date: May 2002
Location: Kitsap Co, WA
Posts: 3,025
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Quote:
Originally Posted by RedHairedBonnie
I don't think solar ovens will work in Kitsap County Washington, unless the weather has changed since I lived there.
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You're right there. And if we have a good sunny day, I still would have to cut down a few more trees to get sunlight for enough hours to get a solar oven to do much. That seems a bit drastic for a loaf of bread.
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07/12/09, 09:08 PM
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Join Date: May 2002
Location: Kitsap Co, WA
Posts: 3,025
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Quote:
Originally Posted by buslady
Hi. I have baked cakes in an iron skillet, in a bbq grill, while at the camp ground. It worked really good. Just make sure the inside of the top cover is clean. It sometimes gets a greasy build up on it. Buslady |
Do you mean the top cover of the BBQ or the skillet lid?
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07/13/09, 07:01 AM
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Join Date: May 2002
Posts: 7,692
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Quote:
Originally Posted by snoozy
I've got what is called a tava in the Indian subcontinent, a slightly concave disc of cast iron on which flatbreads are cooked. What if I either used that like a baking stone for a round, rustic loaf? I suppose I could invert a pot over it, but that would seal out the heat for a bit. Well, maybe I could preheat the pot and tava, then splat - I mean place carefully -- the round blob of dough and invert the pot on top again...
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Sounds like it could work, just have to experiment. Cast iron is good thing in baking. Bread baked in cast iron wood cook stove oven is usually nice and crispy. Cast iron dutch ovens (the old fashioned ones with legs and lip around lid to hold coals on top) can be very versatile, you can bake bread in open fireplace or camp fire. The nice thing is they are designed so you put hot coals on top and whatever is inside is baked from all directions.
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"What would you do with a brain if you had one?" -Dorothy
"Well, then ignore what I have to say and go with what works for you." -Eliot Coleman
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07/13/09, 07:10 AM
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Join Date: May 2002
Posts: 7,692
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Quote:
Originally Posted by snoozy
You're right there. And if we have a good sunny day, I still would have to cut down a few more trees to get sunlight for enough hours to get a solar oven to do much. That seems a bit drastic for a loaf of bread.
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Trade you nice very dry 100 degree summer day for some of those clouds and rain. Here we are into the annual summer drought where mother nature tries to see if she can bake us into a totally brown desert before the fall rains come. If it werent for trying to keep bit of garden going, I'd hope we did get baked dry just so it would cool down more at night. Some years that happens by late August.
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"What would you do with a brain if you had one?" -Dorothy
"Well, then ignore what I have to say and go with what works for you." -Eliot Coleman
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07/13/09, 08:48 AM
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Join Date: Apr 2009
Location: VA
Posts: 715
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Alton Brown did a Good Eats show on baking bread in a cast iron dutch oven. Besides the coals underneath he also put coals on top of the lid to help it bake evenly.
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07/13/09, 10:36 PM
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Join Date: May 2002
Location: Kitsap Co, WA
Posts: 3,025
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It just so happens that this very day I have scored a 5qt Wagner's cast iron pot (no feet) at Goodwill of $10. No lid, so I got a pyrex lid that fits. I need to test this out...
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07/13/09, 10:38 PM
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Join Date: May 2002
Location: Kitsap Co, WA
Posts: 3,025
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Quote:
Originally Posted by HermitJohn
Trade you nice very dry 100 degree summer day for some of those clouds and rain. Here we are into the annual summer drought where mother nature tries to see if she can bake us into a totally brown desert before the fall rains come. If it werent for trying to keep bit of garden going, I'd hope we did get baked dry just so it would cool down more at night. Some years that happens by late August.
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No thanks -- I'll keep the devil I know!
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07/14/09, 12:30 AM
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Join Date: Oct 2006
Location: Arkansas
Posts: 10,942
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Quote:
Originally Posted by snoozy
It just so happens that this very day I have scored a 5qt Wagner's cast iron pot (no feet) at Goodwill of $10. No lid, so I got a pyrex lid that fits. I need to test this out...
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Be careful with the Pyrex lid if you put coals on them it might break. If backing something I would put heavy duty foil on the top a couple of layers and use that so the coals won't hurt your lid.
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God must have loved stupid people because he made so many of them.
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07/14/09, 12:34 AM
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Join Date: Oct 2006
Location: Arkansas
Posts: 10,942
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Quote:
Originally Posted by snoozy
My big tank of propane ran out, so while I collect up enough money to fill it up again, I'm using my propane (small tank) BBQ with side burner for cooking. I was thinking maybe I could fool a loaf of dough into thinking it was in a wood-fired oven and come up with a crusty loaf. Has anyone done this? This BBQ is kinda fancy in that it has a thermometer...
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If you have the kind that has lid on it you can use it for backing bread. Be sure that the lid doesn't have a greasy build up on it and the coals below are clean or it will taste like grease. I have used mine for that.
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God must have loved stupid people because he made so many of them.
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07/14/09, 11:57 AM
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Join Date: May 2002
Posts: 7,692
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About 3? years ago saw Harbor Freight (china made tools) circular with an old fashion dutch oven with legs and lid for like $13!!! on sale. Brand new from China of course. It still unused in my cupboard but I am prepared if I run out of propane. Also have a monster size antique cast iron skillet, the size you could fry whole chicken in it with cast iron lid. Had it before I had bought the China dutch oven. To make it more useful to me, I tack welded a rim on top of the lid so could put coals up there. Not really deep enough for bread baking, but fine for biscuits.
Now the 5qt cast iron pot I use on gas stove has no legs and its what people now call dutch oven when you buy set of modern pots and pans. I salvaged it long ago when I lived up north out of the community dump. Didnt have lid so found old enamelware lid that fit it. Still what I use most every day though be nice to have cast iron lid or at least a stainless steel lid that fit it. It might be big enough for a smallish loaf of bread. Never tried baking in it. Thinner cast iron than the real dutch ovens with legs.
__________________
"What would you do with a brain if you had one?" -Dorothy
"Well, then ignore what I have to say and go with what works for you." -Eliot Coleman
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07/14/09, 12:01 PM
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Join Date: Jan 2009
Location: Warsaw, NY
Posts: 220
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Its not bread, but you take one of those premade pizza crust throw some toppings or in my case lots of toppings on it and grill it. you can do the same thing with frozen pizza.
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07/14/09, 01:03 PM
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Join Date: May 2002
Location: Kitsap Co, WA
Posts: 3,025
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Quote:
Originally Posted by farmerjon
Its not bread, but you take one of those premade pizza crust throw some toppings or in my case lots of toppings on it and grill it. you can do the same thing with frozen pizza.
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Well, if you can bake a pizza in it, then it ought to work like a woodfired oven, oughten it?
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07/14/09, 01:07 PM
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Join Date: May 2002
Location: Kitsap Co, WA
Posts: 3,025
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Quote:
Originally Posted by Old Vet
Be careful with the Pyrex lid if you put coals on them it might break. If backing something I would put heavy duty foil on the top a couple of layers and use that so the coals won't hurt your lid.
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Yes I wondered about that, too. I'll keep my eyes peeled (  ouch!) for a cast iron lid. I've never done the coals-on-top kind of cooking yet, so for most purposes, the pyrex should be okay.
One of the problems I find with using a burner outside is that you go inside and forget you've got something cooking and you can't smell the smoke when you start scorching dinner...
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07/14/09, 02:21 PM
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Join Date: May 2002
Posts: 3,567
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Quote:
Originally Posted by snoozy
Yes I wondered about that, too. I'll keep my eyes peeled ( ouch!) for a cast iron lid. I've never done the coals-on-top kind of cooking yet, so for most purposes, the pyrex should be okay.
One of the problems I find with using a burner outside is that you go inside and forget you've got something cooking and you can't smell the smoke when you start scorching dinner... |
We hope to bake bread with coals and a dutch oven too. If you have a cast iron frying pan the right size it would be an excellent substitute. Most lids are rounded and need to be inverted to hold coals anyway. Getting an inverted tight fitting lid off enough to check the product can be a challenge - where a frying pan with a handle is perfect.
We made some mighty fine cornbread on / under coals in 18 minutes in our box stove many times his past Winter.
Be aware that from our turkey breast roasting experiences the time required to bake the moisture from the dough may be just half to 2/3 the normal time!
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