I think Coon asked you can make bread in the Blackstone oven. The answer, is with a little work you can, but I would not suggest it.
I was pretty sure it wouldn't work, but I was making a few loaves this weekend and decided to try. I was concerned that if I made a long baguette - say 15 inches or so, the outer ends could end up browned well before the middle of the loaf. With pizza, we have mostly cheese in the middle, so the differential heating is not as much a problem, but with baking, if you bake at too high a temp, the exterior would be burned before the interior cooked . I decided that to avoid this problem by making a torpedo shaped loaf - which is about 12 inches long. Second, I was worried about getting the overall air temp right. That turned out to be a pain. I set it for the lowest temp on the front knob and let it preheat for about 10 minutes. I then used a probe thermometer to measure the air temp in the middle of the oven and it was over 600F, way too hot. I turned the pressure regulator closed a turn, checked and again, and kept repeating that for I don't remember how many turns, and finally got it in the neighborhood of 450 F. By that time the stone temp, measured by an IR thermometer was under 400F, but not much I could do about it. I loaded the loaf, and checked on it a few times, and it eventually came out more even colored than I would have guessed. The taste was nothing spectacular, and it didn't get as much oven spring as in an oven with moisture added, so I would not suggest doing it. It would not have any of the smoke flavor of a wood fired oven, or even a BGE or BSK, so I don't see any advantage.