Here is one of the loaves.
Started earlier this time and left it low and slow (about 225 F at the grill) for a longer period of time and until the internal temperature was 150 F.
Removed from baskets (they measure 9 x 5 x 3 L/W/D and the recipe produces exactly the right amount to fill both baskets).
Removed the platesetter and cooked direct at about 350 F at the dome turning every 10 to 15 minutes.
Also changed the glaze a bit and used a gluten free BBQ sauce (Uncle Dougies), apple juice and rye whiskey.
This recipe, depending on the sausage meat, could be considered gluten free.
Was super yummy again and pretty easy to make and a low cost meal that will feed us a few nights once packaged and vacuum wrapped and frozen.