Electric cooktop and coal stove in new kitchen

How does baking bread in the smoker work? I've never heard of that before. I imagine that the bread tastes quite "smoky" – or am I completely off base? I would like to try that sometime.

We were at the Wamsler showroom now, and I've made my decision. It will be a W2-90 in matte cashmere with a steel plate. I'm looking forward to it!

The smoke flavor works. It's also not inside as long as meat, and baked goods absorb less flavor. No idea if that works with the tin cans that are mostly sold here.

I really heat it up so that I have 200 to 250 degrees, then I put the bread on trays in the cooking chamber.
The advantage is that when meat is inside afterward, the cooking chamber is less susceptible to snow and rain at the lower temperatures. Because the thick walls also maintain the required temperature.

The thing looks good. I'm curious whether you use it as intended and if it works out that way,

Thank you Haydee for your answer! Well, that's definitely worth a try. I wouldn't want to call our thick-walled monster of a smoker a tin can. Then I'll just test the bread thing the next time I smoke – if it doesn't work out, it's not as much damage as if it were a few kilos of meat. I'm also curious about the oven and how the usage will look. We'll see – it should be ready in spring.