Tips from Derrick Riches on getting the best results when baking bread on the grill. Riches writes about grilling for About.com.
■ Bread bakes faster (sometimes twice as fast) on the grill than in the oven. Grills can produce a lot more heat than is traditionally used to bake breads, so try to keep a relatively low grill temperature. Put an oven thermometer placed near the bread to monitor temperatures. Also, because of the natural air flow inside a grill, whether it's charcoal or gas, you get more convection than in your oven. This is why it is important to keep a close eye on breads while grilling.
■ Pizza stones are great, but before you put any cookware on a grill, make sure it is safe to use. Some things don't stand up well to the heat and flame of a grill.
■ Although not necessary, indirect grilling can help create a more even baking environment. Direct heat can burn the bottom of bread quickly.
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■ A baker's peel can be helpful getting bread on and off the grill.
■ Many grill makers tout the versatility of their products. Check with your manufacturer's Web site to see whether it has specific accessories to help you bake on your grill.