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Anyone use their smokers as an outdoor oven in summer

Summer is screaming into Florida and I am giving serious thought to using my pellet smoker as an outdoor oven (350-375° baking).

Does anyon "bake" in their smoker or am I crazy?
 

Mountain Grown

Contributor
I do pizza and cheesecake in my smoker summer or Winter.. Nope not crazy, my traegar works as an oven but with the awesome bonus of smoke.
 
Summer is screaming into Florida and I am giving serious thought to using my pellet smoker as an outdoor oven (350-375° baking).

Does anyon "bake" in their smoker or am I crazy?
I use my kamado as an oven sometimes.
 
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I do it often as well, pies, pizzas, pot roasts, casseroles, etc. While our kitchen was being remodeled it was all I had for several months, so even did things like pans of frozen French fries and breaded frozen fish.
 
I figure that my pellet pooper is just that: a wood-fired oven. It gets use year-round for anything that roasts/bakes. I do roasts, fowl, stews, bread, cookies... oven stuff.
 

TexLaw

Fussy Evil Genius
Contributor
I've done it a little bit, but only when I actually want some smoke on what I'm cooking. It goes through a lot more pellets at 350F than it does at 250F. It's also something of a pain to clean the smoke stuff that accumulates on pans that have been in there for a while.

It's fantastic when doing something that cooks fine at similar temps as you might use it for smoking.
 
I've done it a little bit, but only when I actually want some smoke on what I'm cooking. It goes through a lot more pellets at 350F than it does at 250F. It's also something of a pain to clean the smoke stuff that accumulates on pans that have been in there for a while.

It's fantastic when doing something that cooks fine at similar temps as you might use it for smoking.
Good thoughts there.

Disposable aluminum bake & take pans might be a better idea than "kitchen pans"
 

simon1

Self Ignored by Vista
I guess a pellet smoker would be easier go get going than building a fire in a regular stick burner for just an hour or so cook. I use aluminum pans when I throw some beans or something on with whatever else I'm smoking.

Here's a couple of my outdoor ovens.

1590269126981.png
 

TexLaw

Fussy Evil Genius
Contributor
Good thoughts there.

Disposable aluminum bake & take pans might be a better idea than "kitchen pans"
Indeed. Those work great for beans, potatoes, casseroles, etc., but not so much for breads and such.
 
I've got a big mesquite tree out front that grows faster than I can cut & burn it, so I do a lot of summertime pizza, cassaroles, baking and other cooking on my BBQ & some in the smoker.
 
I have used my propane smoker as an oven. Breads mostly, but also veggies. I'd much rather use my Webber grill as a stovetop though.
 
If I had a pellet pooper I'd use it as such as often as I could. I could probably use my offset, but that's a bit too much time and effort to get it going just to bake something for an hour or so.
 

TexLaw

Fussy Evil Genius
Contributor
Oh, heck yeah. Dieing up an offset for any less than a 4 or 5 hour cook just doesn't make sense unless you have no other choice. My pellet cooker is ready in about 10 minutes and then doesn't add any more fuel when I shut it down. I'm sure others are about the same.

Just for grind, I almost started up my electric smoker for my chili, but it's a rainy day, so I don't feel like messing around to go outside to stir it.
 
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