After resting out of the pan for about half an hour, here is the bread sliced. The texture was perfect - moist but done - and, NO smoky taste at all. To prevent smoke from getting to the bread, first I burned the lump for a while before putting the bread on in order to burn off the majority of the volatile compounds which produce smoke. Then, during the cook, I left the chimney completely open (no daisy wheel at all) so that any smoke that was produced would exit quickly and easily without recirculating onto the bread.
The only downfall to leaving the chimney wide open is that you don't get recirculation of hot air onto the center of the bread so that part tends to be soft towards the end. To finish cooking the center of the bread, I put the daisy wheel back on with the slide closed completely and just the individual air holes open. This allowed for some recirculation of hot air back onto the center of the bread and finished cooking the center. I did this for the last 10 minutes or so of the 65 minute cooking period.
Try this sometime - it may not be the most practical way to cook bread, but you'll certainly raise some eyebrows when your neighbors see you pulling a loaf of bread out of your smoker.
