Corn bread in the smoker...

[marvsbbq]

I would like to make conrbread in my smoker for catered jobs but was concerned about the smoke. Is there a way to make it without it being smoky???
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Often imitated but never duplicated

[smooookin]

can you do it in a cast iron skillet with a good tight lid? maybe even foil it to seal but still get it to cook?

[marvsbbq]

My problem is I cater for parties of 50+ so I need some how to cook for not only 50 but if get asked for cornbread for say 200+?
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Often imitated but never duplicated

[smooookin]

not sure what kind of rig you have but would it be possible to build an oven right above your firebox? the radiant heat from the firebox would get it hot enough to bake wouldn't it?

[marvsbbq]

This is my firebox(es), I have water tanks built over the top of them. As the firebox heats, it heats the water for washing.
http://i159.photobucket.com/albums/t154/marvsbbq/ABTsBBQ007.jpg

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Often imitated but never duplicated

[smooookin]

OK, now that I see the picture I know why God invented Texas Toast. LOL

Not much help, your hot water system looks great but it aint doing much for your cornbread.

I will be interested to see how this gets answered.

[WBOGGS]

If you have a chamber with a separate heat source, just cook the cornbread with charcoal only if you want. I smoke it all the time; it's good, try it. You're serving it with smoked food; it's not like putting salt on ice cream.

[marvsbbq]

I guess that is what I was wondering....smoke flavor. I do have gas log lighter so was thinking after meat was off and the wood coals died down, I could fire up the gas log lighter and use THAT for my heat source. Never tried to see what kind of actual heat I could get out of that as the cornbread needs to cook @ about 350*. I was also thinking about cooking on a thin hotel pan. I think they are about 2'x3' or so and about 1" deep.
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Often imitated but never duplicated

[SoEzzy]

Or you could use this recipe http://www.emerils.com/recipes/by_name/kent's_bbq_cornbread.html, and there won't be any silly questions about why it tastes a little smokey!
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Here's a change Robert.

I still work here!

[marvsbbq]

That DOES sound good..I added it to my favorites...recipe section
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Often imitated but never duplicated

[WBOGGS]

[Old Dave]

If you can keep a half way clean fire in your cooker, you should be able to make cornbread either in sheet pans or cast iron skillets. I do it on my WSM's and Big Green Eggs and for larger amounts, my Backwoods cookers. Mine doesn't come out over-smoked at all and it is very good with just that light hint of smoke flavor.



This is a pan of my home made Hoogie Rolls on the top grid, two skillets of cornbread on the second grid, and a dump cake on the third grid.



The cornbread cooling on the counter.



Hoogie Rolls.



The dump cake.



The dump cake as served with a couple of dips of ice cream and some pecans on top.
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Old Dave
Ribs & Bibs BBQ Team
http://olddavespo-farm.blogspot.com/

[marvsbbq]

ok, gonna try it this week........will post pics of mess..........i mean process
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Often imitated but never duplicated

[CtheSmoke]

Well, till Old Dave piped up I was going to say, cast iron, grill, a bit of wood chips and cook them direct on the grill...

For something this delicate your rig is too big. Cook'm on something smaller like a kettle grill...
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Hair today, gone tomorrow...

[J Appledog]

Why don't you just make it ahaead of time and reheat or serve at room temp?

[mutha chicken bbq]

[marvsbbq]

[roxy]

[roxy]

[Old Dave]

Roxy,

I just put the recipe for the Gooey Dump Cake in the recipe section under desserts.
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Old Dave
Ribs & Bibs BBQ Team
http://olddavespo-farm.blogspot.com/