Using a grill or BBQ pit as an oven
I have only one oven. Oh the woes. As I am not good at waiting to make the next batch of dough at a proper interval on bake days, my oven is over crowded and my crust suffers. So I am wondering about using either our gas grill or our BBQ pit (charcoal) as an alternative. Has anyone ever baked loaves in a grill or BBQ pit? Before I try I was hoping to catch a few hints so I don't just ruin the bread. I would think that I would not want the fire directly under the loaves. Maybe a fire on one side and bake on the other. Anyone have any input? My oven just doesn't do well with 7 loaves at a time. It is the grill/ BBQ pit or I will have to work on holding loaves in the fridge or timing better. But I do like the idea of having another option other than my oven since I like in hurricane prone Houston, TX.