Baking on the grill

[RedT]

Am considering baking on my Olympian 1400 gas grill, and am thinking a rectangular pizza stone on top of the grill grate would help to distribute the heat after the top of the grill is closed.

Experimenting, I learned that the grill will maintain temperatures in the 300 - 500 degree F range.

Anyone have any experience with baking on a BBQ grill?

[Bobby F]

Originally Posted by RedT

Anyone have any experience with baking on a BBQ grill?

I'm a bread guy. I use the pizza stone, and set a big covered dutch oven on top of it with the dough inside. Keeps more moisture in, evens out the heat. If I watch the flames carefully, it works well.

[LJowdy]

I baked a cake on my grill using the flat steel griddle to spread the heat. Came out fairly well.
I've also cooked a 25 lb. turkey on the grill by putting it in a large aluminum throw away pan then covering the turkey in aluminum foil. Came out just as well as using an oven.

[RedT]

Originally Posted by Bobby F

I'm a bread guy. I use the pizza stone, and set a big covered dutch oven on top of it with the dough inside. Keeps more moisture in, evens out the heat. If I watch the flames carefully, it works well.

That's what I use in the house for my sourdough bread. My only problem is that my RV BBQ is too small for a Dutch Oven

Might have to try using just a pizza stone if I can find a rectangular one about 12 inch x 10 inch.

[Alpine36]

I too use a cast griddle on our Pitboss LP grill.
We've successfully baked bread, cinnamon rolls, cake, brownies, cornbread, pizza...you name it. Usually place an airbake cookie sheet on top of the griddle too. And those jumbo size Costco rolls of aluminum foil come in handy. I prefer cooking on the grill outside to the stove inside.
Once you master the internal temp to 350 it's pretty easy cooking.

[GypsyR]

A pair of apple pies on a cookie sheet. The crust had the slightest smoky flavor from previous cooking but people only noticed after I mentioned it. No complaints. I noted the crust didn't bake as consistently as it usually did in the oven. No surprise as the flames were still a bit close to the pie pans (pyrex) and I'm well aware of how my grill has hot and cool areas. I've been told the pies would have faired better in cast iron but I haven't tried that yet. I haven't come across any cast pans I really like yet.

[RI Expat]

I've also baked on a grill using a pizza stone to even out the heat.

As a Boy Scout leader, we often baked cakes and all sorts of things using cast iron Dutch ovens on hot embers. Secret is to put more embers on the top than underneath.