thanks for the info on the bagels. Hopefully I'll get to try them over the Memorial Day weekend.
But I wanted to run something by you, getting your input on this idea...
The LBE is simply an ingenious design and comes very close to simulating a pizza, baked in a wood fired oven without the "smoky" flavor, however. Tonight I was surfing around on the Weber site, to see if they have any accessories that might be useable and could perhaps get the LBE another step towards the holy grail of the amazing taste of a pie made in a wood-burning oven.
I found this below.
Now, imagine the gas burner in the middle, heating the pizza stones, while one ignites one layer of charcoal briquettes, topped with some Hickory or Oak chips in each compartment. Or maybe in reverse order. Don't wanna get burned
While the burner is blasting away at an obviously higher temp than the wood & coals, the heat would suck up the moderate smoke, distributing it evenly over the pizza and out the side & top vent, giving it a nice and, hopefully, subtle smoky flavor.
Any thoughts on this?