Timothy F. Lewis
TVWBB 1-Star Olympian
I’m pretty much a pilgrim,as far as gassers are concerned but, I see some amazing cooks coming out of some of you good people! I’m just wondering about how closely one can expect to hold a specific temperature?
I fully understand the foibles of ambient temperature and wind effect but, realistically, should I be able to honestly “bake” with this? My mind is heading toward a big appetizer party which will include things like “Gougere” that is a little more temperature sensitive than most things I generally do on a kettle.
Will a little experience allow me to do a full sheet pan of delicious cheesy poufs without firing the oven in the house when I have a backyard full of guests?
A solid 425* is what I will want (+/- 10*) for those. Roughly 20 minutes at a shot.
I’ll appreciate input one that
I fully understand the foibles of ambient temperature and wind effect but, realistically, should I be able to honestly “bake” with this? My mind is heading toward a big appetizer party which will include things like “Gougere” that is a little more temperature sensitive than most things I generally do on a kettle.
Will a little experience allow me to do a full sheet pan of delicious cheesy poufs without firing the oven in the house when I have a backyard full of guests?
A solid 425* is what I will want (+/- 10*) for those. Roughly 20 minutes at a shot.
I’ll appreciate input one that