The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking in a gas grill?

DrPr's picture

Baking in a gas grill?

I know it sounds kinda nutty, but how might a loaf of bread baked in an outdoor gas grill (lid down, of course) turn out? Would it taste strange? Would it bake properly?  If it is possible, what are some tips for success?

photojess's picture

this thread shows some nice pics though, just search grills in the search button

Bixmeister's picture

You will get uneven results.  I tested baking on a quarry stone in a ss gas grill.

The bread didn't have proper spring and the bread browned more on one side than the other.  The grill does not hold heat well and to bake I must use indirect heat.  The bread was darker on one side-side near active burners.  

Baking pizza works with a quarry tile.  The preheated tile retains heat and a pizza is very flat thus doesn't have the same requirements as bread.

I plan to do some serious baking in my Kamado.  See Pizza & Breads.



LydiaC's picture

This is not weird or impossible to do - it just takes the right sized grill, patience and experimentation.  I've been doing it for the past several months as my husband and I are living and traveling in our motorhome.  The motorhome has a microwave-convection oven which burns things on top, leaving the bottom underdone.  So I had to play with my large portable Weber grill and I'm now getting beautifully baked loaves.  The biggest problem I had at first was burning on the bottom.  In order to maintain a fairly high heat, you must keep the gas dial at a medium to high setting.  After a lot of experimenting, I've determined the best way to prevent burning is to place a silicone pad over whatever pan you intend to bake the bread on.  I've used tiles, cookie sheets & cast iron pans and the best I've found is a heavy deep cast iron frypan with a cast iron lid (found in a thrift store for $10).  Preheat to anywhere between 400 and 500 F.  Proof your round loaf on parchment.  When ready to bake, remove the lid of the pan, toss in a single or double layer of silicone, cut to the pan's size, then holding the edges of the parchment, carefully lower the dough into the pan.  Replace the lid, close the grill, bake 30 min. with the lid on; remove the lid and bake another 15 to 25 min. without the lid.  Test loaf's temp. and voila - a gorgeous crispy unburnt loaf.  Works for me!

jroden's picture

I have a stone designed for use in the grill, it's interesting.  After a time, the stone is say 700f and and grill is maybe 600, perfect for pizza, but once I open the grill all the heat wooshes off so it's maybe 350 in the gill.  The pizza cooks nicely on the hot stone but the heat in the grill doesn't build up so fast.


It works, but it's still a work in progress.

bbqs's picture

Yes it is possible to bake on a gas grill.