Smoking the bread is not a good experience... but if you're making your own bread... you.can smoke the raw flour, sugar and salt and that does shine through in the final bread product... also, you can smoke butter to put on said bread.. but not needed for a Runza.
Never heard of a Runza.
Appears similar to a pastie in northeastern Minnesota.
How many variations can you name? Pot pie, hot pocket, empanadas, samsoa, meat patty, etc?
Agree with kilo charlie
that smoking bread is a no. Not so sure about smoking the ingredients to make bread. I've only smoked the meat to go in a wrap
When I worked in the oilfields of eastern Montana and the Dakotas, many of the bakeries would make runzas or bierocks along with their morning donuts. There were several different fillings and they made a pretty good lunch.
I can't speak for other 'smokers', but any of the ceramic kamados (Big Green Egg, Primo etc.) are a bakers dream. For breads a clean fire is best, for pizza a little wood or strong charcoal gives that 'brick oven' flavor. I think a runza would be good either way. I can bake some easy things, but Mrs ~t~ is the sourdough magician.
Go Big Red! The best Runza's was the Italian. Essentially stuffed with Italian sausage, spag sauce and mozz cheese. For some reason they quit making that one. There is now 2 vegetarian versions (yuk), swiss cheese mushroom, BBQ, philly, hamburger and several others on rotation. Still waiting for the Italian to come back....