Came across this recipe (and good idea) for doing croissants on the Kamado – I’m probably not up to making the dough, but I can certainly buy the frozen and uncooked variety. Going to try this soon.
Croissants In The Big Green Egg: “The secret to good croissants is three fold:-
The dough – it’s not a special flour, it’s about creating a leavened puff pastry that’s inter-layered with butter. Time – the butter must remain chilled so there’s a continuous need to refrigerate during the process A good bread oven – which a kamado certainly is. Make sure that you have your kamado up to temperature and not just internally, right through the ceramic shell. That way even when you open the lid to place your croissants in, the kamado returns to temperature really quickly, just like in a traditional bread kiln. “