The trick is to smoke the meat and not make the meat smoke

AR Raised Indirect Baking - First Attempt

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I picked up and assembled my 3rd BGE Sunday. My plan is to use it s a dedicated baking Egg that will never have wood used in it other than lump charcoal. I wanted to do something a bit different and a bit special in it. I decided on TENDER PEACH SCONES since peaches were in peak season and available fresh from farm stands all around here. I also took the opportunity to see how raised indirect baking, high in the dome of the Egg worked. This marks my first attempt baking high in the dome and this blog describes the results.

I have written several times about the Adjustable Rig, or AR, here before. It is a third party Eggcessory which gives you the ability to easily have one or more shelves at up to 4 or 5 different height. The main piece of the AR has notches to accept shelves at 1 1/2”. 3”, 4 1/2” and 6” ( 3.8, 7.5, 11.5 and 15 cm) above the top of the ceramic fire ring. An additional piece called the Rig Extender gives you a 5th level at 7 1/2” (19 cm). This puts it midway up inside the dome and about 1 1/4” (3 cm) below the tip of the dome thermometer. At this level the food gets less of the direct radiant heat from below and more of the heat reflecting off of the inside of the dome. I this case I was using a ceramic pizza stone at level 1.5 that means I was baking indirectly, with the advantage of being up in the dome which helps even out the heat.


The set up was the AR with the the Rig Extender. The D-shaped pizza stone was at level 1.5 and the 13” (33 cm) diameter D-grid was on the Rig Extender at level 7.5. I was thinking of raising the stone so it was closer to the D-grid, but this would start putting it close to the gasket and might deflect a lot of heat onto the gasket area. Particularly where this Egg had been cooked on only once, I wanted to give the gasket adhesive some time to cure. I fired the Egg up to 375 degrees (190 C) as called for by the recipe. What I like about having 3 of the same size Eggs is they all work identically. They heat the same, the damper settings are the same and this means I don’t have to think: “Which sized Egg am I using today?” Normally I would put a grate probe for my remote read thermometer on the grate, but where I was only about 1 1/4” (3 cm) below the tip of the dome thermometer I would use the dome probe. I also let the grill stabilize at 375 (190 C) for 30 minutes which would have helped even up the temperature differences. I also figured even if the temps were slightly higher at the grid level this would come down when I opened the lid to put the scones on or opened it to check on them.


Once the new Egg was fired up I went into the Kitchen to make the scones. When the dough was done I scooped it into a very nice Nordicware non-stick scone pan I have. The 8 wells give you 8 perfect wedge-shaped scones. The thick aluminum body gives you nice evenly cooked sides and bottoms. The recipe called for 20-25 minutes baking time. I put it on the Egg which had settled in nicely at 375 (190 C). I checked on it at the 10 minute mark, about half way through, to see how it was cooking. I could see it was cooking so evenly there was no need to turn it. This is the first time I have not had to turn something. Typically there is a bit of a hotspot on the back side of the Egg near the hinge. Rotating the pan 180 degrees tends to help even out the cooking. This is the first time cooking up in the dome and the first time I haven’t had to turn the pan. I am hoping the two are related because it would be nice being able to skip this step, particularly in the cod weather. A quick peek is much faster than a quick peek followed by a turn.


The short end of the time range was 20 minutes. I gave the scones a quick peek at the 18 minute mark. They had risen well and were coming along nicely. They were still cooking very evenly. I could tell they would need more than the minimum 20 minutes. I looked in again at 22 minutes and though they weren’t quite there, I felt the 25 minutes would be perfect. When I looked in at the 25 minute mark the color was about perfect. I pulled the scone pan off the grill and brought it into the Kitchen. After a quick 5 minute rest, the scones fell out of the scone pan when I flipped it over. The sides and bottoms were evenly cooked too, which is a benefit of the heavy aluminum walls of this pan. I read once where just over 1/8” thick (3 mm) is the ideal thickness for an aluminum pan wall. The scone pans are that thickness and definitely lend some validity to that theory. The top of the scones were very evenly cooked.


All-in-all I couldn’t be more pleased with how everything turned out. The new Large BGE performed identically to my other two Large Eggs as was to be expected. My first attempt at baking raised indirect using the AR and Rig Extender to get me high up in the dome was very successful too. The scones baked so evenly there was no need to rotate the pan. I hope this is one of the traits of cooking high in the dome. I will need some more baking sessions to prove cause and effect. Oh and most importantly, the scones with the diced fresh peach filling were out of this world!!




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