The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ever tried baking on a bbq?

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Jw's picture
Jw

ever tried baking on a bbq?

anyone every tried that? I have a webber bbq at home, never tried it for bread. Wouldn't it be too hot? Do I need to add woodchips (oak?) for better taste?

Any tips are welcome, before I start that adventure.


Happy baking!


Cheers,
Jw.

althetrainer's picture
althetrainer

My friend had tried it and she said it worked.  She heated up the BBQ to the right temperature (had a thermometer built on outside the BBQ) and baked away.  I have never tried it because we couldn't figure out how to install the thermometer on our BBQ).  The thermometer came with the BBQ but the hole where it supposed to hold the thermometer was too small.  My husband called the company and they insisted the hole should be the right size.  I looked at it and that's no way the thermometer could go through the hole.  But it didn't do us any good arguing with some guy over the phone who didn't believe the size of the hole was wrong so we gave up.



tjkoko's picture
tjkoko

Who manufactured your bbq unit?  As far as thermometer mounting goes, there are workarounds like purchasing a stepped drill for enlarging the premanufactured thermometer hole.  Here's further info on stepped drills:


 http://www.sears.com/shc/s/p_10153_12605_00980429000P?vName=Tools&cName=PowerToolAccessories&sName=Drill%20Bits&psid=FROOGLE01&sid=IDx20070921x00003a

althetrainer's picture
althetrainer

Hey tjkoko, my BBQ is a Char-Broil (probably Canadian made) and it looks something like this one:


http://www.charbroil.com/consumer/product_detail_m.aspx?ProductSeriesID=96


I can't find the exact same model that we bought a few years ago but this one looks similar to ours.  According to the manual book, there should be a hole already drilled right above their front logo.  It's supposed to be one simple step, put the thermometer through the hole and secure it... IF the hole was the right size. 


We have already given up the idea on putting a thermometer on, too much work plus we don't normally track the grill temperature when grilling meat.

Susan's picture
Susan

I searched under the word "grill" and got 10 pages of hits.  Have at it, Jw!  And remember to have fun.


Susan from San Diego

SylviaH's picture
SylviaH

Im wondering about adding the smoked flavor of wood chips to certain breads...it would depend on what kind of bread you want to make...pizza is great with the smoked flavor of fruit woods. Oak is my favorite wood of choice..I do use oak in my wfo oven...for baking bread I would think maybe you would want the heat from your grill but not so much a smoked flavor you would get by adding chips! 


Sylvia    


 

ejm's picture
ejm

We have baked hamburger buns on our gas barbecue. We do not have a temperature gauge. The buns turned out fabulously.


We have also baked pita and naan on the barbecue. We heated up the barbecue and put the shaped breads directly on the grill and closed the lid. It took virtually no time at all for them to puff up. This method of baking bread works equally well for naan and pitas.


And pizza too on one of those inexpensive round pizza stones. Cool idea to add wood smoke, Sylvia. We hadn't thought of that. We'll have to try it. If someone else tries it first, do tell about it please!


-Elizabeth


(photos of baking pizza on the barbecue: http://etherwork.net/recipes/photopages/pizza_2007.html)

Mako's picture
Mako

Don't be hesitant to try any cooking on the grill.  (Just dont call it BBQ, but we'll save that argument for another website)  I put my stone on the grates, and I've had great results with Quiche, Cookies, Bread, Pizza, and everything else I tried.  I lived in my 5th wheel camper for 3 mohts and cooked everything on my grill.


for temp, Dont trust the dial guage on your standard grill, I used a remote temp probe (like to check the internal temp of a roast as you bake) there is no way to permanently mount it, so I use a wine cork, cut in half, poke probe throught cork, through a hole in  the side of grill (where rotisserie would bolt on) and the other cork, leaving an inch of the probe tip exposed.


 


probe --------[cork]-[grill wall]--[cork]------>


 


Jeremy

Lisaloo's picture
Lisaloo

Jeremy - are you sure your name isnt McGyver - too cool. 

macZiggy's picture
macZiggy

It was hot last weekend in Southern California, so, rather than use my oven, I used my Jenn Air gas grill outside to bake some baguettes.  I used my perforated baguette pan and they came out great.  I got the grill's temperature up to 600, then turned off the 2 middle gas lines, spritzed the inside with water and then added the baguettes.  By that time, the temp was down to 500 and just the gas lines on the outer edges of the grill were on.  The baguettes were sitting in the middle.


When the baguettes were almost done, I turned the middle gas lines back on for some additional browning.  The baguettes had great oven spring but were slightly different from an inside oven but still very good.  I'll definitely do that again.

LeadDog's picture
LeadDog

I have baked a lot of bread in a BBQ, it works great. Here is a picture of my cooker.

jbrajcki's picture
jbrajcki

I'm telling you that a BBQ pizza party is the funnest dinner party ever.  Just ask every one to bring a favorite topping or two, provide a little sauce, maybe some pesto, a couple cheese options, and make this recipe a few days in advance.  It's soooo good.


A Dough Recipe I got from a friend's books, can't remember the real references,


1-½ c. lukewarm, water
1 t yeast
1 t sugar
15 oz. bread flour, (3 c)
2 t salt
4 T cornmeal
4 T olive oil
Dissolve sugar, salt and yeast in water, add olive and flour, stir to combine. Cover and raise until doubled in bulk. Punch down and refrigerate a few days to a week.

When ready to make pizzas, remove from fridge and allow to raise a couple of hours. Divide into 8 equal pieces, roll into balls, flour lightly and roll out to about 1/8in thick. Grill on one side until lightly browned. Dough might bubble up pierce with a sharp knife.

Remove from grill and dress with your favorite toppings on the cooked side. Lay the pizza back on the grill raw side down and grill over low heat for a few minutes with the lid down until cheese melts. Watch the bottom and rotate if you have any hot spots on the grill.

LeadDog's picture
LeadDog

I found a picture of bread on the grill after they were done.


BBQ Bread


I'm doing some more right now.

plantguy's picture
plantguy

Have any of you tried bakink with a Big Gren Egg? Not quite a brick oven but looks like they should hold heat well. Im interested in getting one and was checking if anybody had experiance with one. TY, Dave

Mako's picture
Mako

I'd reccommend starting a Big Green Egg (ceramic cooker) thread,  and possibly one in the pizza section, there are alot of people that have ceramic cookers and they are very pouplar in t he pizza crowd.

H20loo's picture
H20loo

I bake all the time on my UDS(ugly drum smoker) I've done coffee cakes, loaf bread,various deserts such as apple dumplings, peach etc.


My favourite is bread baked in a cast iron fry pan with bacon fat and onions. I use the bread  to make a steak and onion sandwich.


The UDS is awesome for ribs, pulled pork and brisket- definitely has to be my favourite cooking utensil. The BBQBrethren are a major reason that the UDS is becoming so popular.

Greg_R's picture
Greg_R

>>> Have any of you tried bakink with a Big Gren Egg?


 


I have something similar called a Komodo Kamado (thicker walls, better thermal stability vs the BGE).  I've cooked pizza (high temp) and rolls (lower temps) and both have turned out very well.  If you are not concerned with very high temperatures (800&deg F and above) then I'd think that any grill (with a lid) would work well.


 


Greg

PeteInAz's picture
PeteInAz

When I fire up my grill, I stick a candy thermometer in one of the top vent holes.


The bad news is, it only goes up to 400f.