Good evening fellow gurus,
I tried doing a search for this but was unable to find any answers so I hope someone that does some baking regularly on a kamado will be able to help me out.
I have been using my kamado for a couple of years now with great success. I understand the concepts of controlling the temperatures and am familiar with the drop in temperature when you add a cold piece of meat to the grill. I know to just let it go and that the temperature will rebound eventually (much quicker rebound if heat soaked). On low and slow cooks it doesn't really matter if it takes 10, 20, 30, or even an hour for that temp to rebound because those meats are done when they are done and I am cooking to a desired temperature. Pizzas I do at 500 or so degrees are only for a short time and the temp never really drops very much during the cook. When cooking other meats such as chicken, pork chops, steaks etc I do not have a problem with a drastic fluctuation with temperatures and the temperature always rebounds quickly. For example I cooked wings yesterday at 400 degrees. When I opened the grill to put the wings of course the temperature in the dome dropped but when i closed the lid it quickly recovered back to the 400 degrees (within a few minutes).
I said all of that to before asking this question because for the above cooks it really doesn't matter what temp I am cooking at whether it be 225-275 for low and slow, 300-450 for other cuts of meat, or above 500 for searing because I cook the meat to the desired temperature and measure with an instant read thermometer and did not want to get a lot of answers that variations in temperature are not that big of a deal and will happen. I know a household oven is the same way with temp fluctuations and that if cooking at say 350 degrees the oven will range a span of say 330-370 degrees during the cook. However it will stay within that range and I can set a timer and do other things while baking. I am ok if my kamado did this when baking - no big deal.
So here is the dilemma and the question that I have. When baking breads temps around or above 425 degrees need to be maintained to get maximum rise and develop the crust. Do any of you bakers have to adjust vent settings after putting in the bread? I ask this because this morning I slowly brought my grill up to 375 degrees and let it maintain that temperature for 30 minutes before placing the dessert I was baking for the family dinner. I quickly placed the dessert on the grill looked at the thermometer and saw that it dropped to 350 degrees. I thought no big deal the temp will rebound. I then went inside and set a timer for 45 minutes. When I came back to check the dessert after the timer went off the grill was at 300 degrees. So the temperature never rebounded and dropped throughout the cook. It wasn't a big deal for this dessert (just opened the top vent a little to increase the temperature some and baked it a little longer) and it turned out great, but if I would have been baking bread I would not have had very good results and would have ended up dense and very little rise. So, now for my last questions. For those that do bake do you stay and monitor the cook the entire time to make sure the temperature doesn't drop so much or do you open the vents up a little more after putting in the food to be baked? If the answer is you monitor the cook the entire time I think I will just continue to use my oven for baking goodies. I hope what I am asking makes since and hopefully someone can give me some insight as to what you all do when baking desserts, breads, etc on the kamado.