FEC Baking...smoky baked goods?

I have done corn bread, beans, rolls, biscuits, pizza, and my favorite, cherry pie.
The food has a light hint of hickory, and is out of this world!!

Mornin' Preston,

At high baking temps,the FEC burns so efficiently that you don't get much lingering smoke.

Thanks Fast Eddy and Tom! I may turn into a Pellethead yet! I love cherry pie too and am curious how the hickory taste would be. Seems like if I preheat the FEC first I can skip any heavy smoke taste...thanks again!

Preston

Yep

preston,
the fec makes great biscuits and to be honest at those temps i have never gotten a smoky taste at all
jack

I have been doing bananna nut bread at comps for breakfast a couple of years and never had a problem yet.....

Chris

Hey Commish, you're holding back, how about a recipe

Only thing I've found with baked goods cooked on any smoker, eat 'em up fast. Smoke flavor increases over time for some reason. Unlike smoking cheese which mellows over storage time.

That's no problem.

Our team eats all fresh baked goods quickly.

One of the first things I ever cooked on my Fe was pizza. They have become routine for Friday nights at comps. Newest venture was Caramel Apple Cheesecake... 3rd Place at the Arthur comp. Yeah...cheesecake in the FE!
Steve

You know I see at LOT of stuff baked in an FE, but no one is volunteering any details.

How about some recipes for Baking in the FE. No other forums have that in their recipes.

Hints, techniques, recipes...

Here's the list so far, need details:

corn bread
beans
rolls
biscuits
pizza
cherry pie
banana nut bread
caramel apple cheesecake

Any problems with baking? What temps?

Any warnings (such as the don't let them sit too long)?

Just trying to get details to share.

Russ

OK Okie. Here is my "secret" to Cherry Pie.
It's called Sara Lee frozen pie. I thaw it out and bake it for about 60-70 minutes at around 325*-375* until done. Cornbread recipe is "Marie Calenders".
Biscuits are from the "Dough Boy". For the beans, I usually use the small white or navy beans. I sautee a couple of onions and a few cloves of garlic in jowl grease. I add the beans and water, pulled pork, hot links or andouille sausage, a couple of pieces of jowl, fresh ground pepper, kosher salt, a little chipotle powder, southwest seasoning, and Worcestershire sauce. I don't measure anything except six cups of water to one pound of beans. I put the dutch oven uncovered in the FE with a brisket or butts, and let it cook until the meat is done. Then, let it cool down a bit and add a can of Rotels. Now to balance out all the heat, I add brown sugar and sorghum. This weekend I used pinto beans. These are the only beans I soak all night because if I don't, they take forever in the FE.

See, I KNEW you had a secret FF, it's called Pre-made.

Just checked back in after a few days. I'll post the Kona Inn Banana Nut Bread recipe after lunch (I have to go home and get it).

Chris