can you use a FEC to bake with?

Sure, you can get it hot enough, but me? I'm not a fan of baking in smokers. Enough food is smoked, I don't want all my food smoked.

But HEY, give it a shot, the FE will get plenty hot. At the higher temps you tend to get less smoke flavor. But you need to do a big load in a 500 to pay for the pellets you're burning.

Try it, let us know.

Dr. BBQ and I always cook the biscuits in the FEC on Saturday morning at contests. It works out fine for us.

with 15 racks, that's alot of bread.

I have done them in my 100, but I like to do them at least at 300. My 500 is a little hard to get up that high.

RandyE

Thanks everyone. I should probably clarify a little, I was thinking of trying it at the lower cooking temps and putting it in when I start my butts. But at the lower temps I don't know if just lengthening the cooking time would do it.

What temp do you cook PB's at Papa? Reason I ask,assuming it's 225-250...you may not get the proper "rise and set" baking powder provides the batter, at low temps. The finish color will also be different as caramelization occurs in the 325-350 temp range.

Try a test batch and see what happens.

I came across a Paul Prudhomme cornbread recipe a few years ago that call for a LOT of Baking Powder. The batter actually begins to bubble and rise in the bowl when dry and wet ingredients are mixed. Try a Google of Paul Prudhomme's Turducken recipe. You'll find with that a cornbread recipe (not to be confused with cornbread dressing), which is the one I'm referring to. It's an excellent CB recipe. A bit sweet but I like it that way Bottom line, it may give you a better "rise and set" at lower temps.

Thanks Max, I cook the butts at 225 -235 so at that heat I think you're right about the "rise". I'll look up the Paul Prudhomme recipe, thanks.