Baking on Grill without charbroiled mess
I have tried and tried and tried again to bake on my gas grill and
all I get is a charred piece of nothing. I only have two burners set
as low as they will go. I have tried with and without my baking stone
with same results. I'm even using a cast iron Dutch oven set on top
my stone. Guess the real question might be what the temperature
inside should be, any one know? Seems like the big difference between
an oven and a grill is the oven has a thermostat and turns off whereas
the grill is burning constantly. So how does one maintain an even temperature
in a grill and what is best thermometer to measure. What thermometer
can best assist me with these challenges.
Thanks Very Much in Advance.