Another Question

Chef Tom,
I'm not sure that the FEC-100 would do a good job because of the wood smoke. The SM150 I have does a fairly good job on baking if you don't add wood, but the heat is not very high. I've not tried to bake desserts. I don't think I'd cross that convection oven off your list.

And you are definitely NOT a PITA. Thanks for coming in and asking questions. You are making me think!!!

Peggy

Thanks, I just found a stove maker that offers a full convection oven in place of the conventional oven, that will save a ton of that very limited space.

tom,
don't know if this helps but here goes.
with the right pellets i can run my fec from 145 to over 475. so yes you could use it for baking and to be honest i have considered doing french bread in it just for fun. but i don't know of a way around the fine smell a seasoned unit gives off.
jack

by the way,
pita???
dont tell me you are against fur coats??
just had to
jack

I love fur coats, but I was talkin about that flat bread that forms a pocket... LOL

Chef Tom,
Sorry I didn't ask earlier....not that I wasn't interested, just preoccupied. What is the convection oven you found? And what are you going to bake?
Peggy

I found a 6 burner stove top with the option of a convection oven in place of the conventional oven. I haven't made any purchase decisions yet.

I do alot of traditional catering, and prefer convection ovens for the even heat more than anything else.