Bake on your gas grill

A closed grill is basically an oven. That is why I never cook steaks, chops, etc with the top closed. I like meat grilled, not baked. We have baked potatoes, cornbread, biscuits and even a cake. Once you learn to control the heat, it is just like an oven at home...which means "do not open and look in" as you will loose all your accumulated heat.

I bake corn bread in a cast iron skillet in my grill. Worked great and was yummy. we do potatoes,fries and seasoned tots all the time.

we use our Weber Q to bake all the time even quiche, raise the dish or pan off the grate an inch or two. I use a cookie rack. A little trial and error for the heat settings.

Baking on/in a grill is essentially the same as cooking in our RV ovens. It is all about protecting the bottom from burning. For lower temperature baking, 1 stone is enough. If I'm going for 400 +, I use 2 stones.

P.S. - Grill designs make a big difference. If your grill has direct heat it will crack tiles. If your grill has a diffuser plate, add some ceramic briquettes on top and your tile and you will be golden.

I've never used a gas grill but have baked and roasted on charcoal and/or wood grills. You need a cover for your appliance to control the temperature, a thermometer probe is very useful to gauge temperature and the ability to zone cook which is prolly very easy on a gas grill.
Here's a recipe I translated to charcoal from gas grill to make pizza. No need to follow the ingredient list but the technique is spelt out nicely:

http://saramoulton.com/2011/10/blistered-corn-asparagus-and-pesto-pizza/

Once you follow the basics of zoned or direct/indirect heat on a grill, it'll take you to a whole other level of use:).

HTH

wincrasher65 wrote:
My grill can get as hot as a pizza oven inside.

Has anyone used their grill to bake items? Are there any tricks or tips?

I thought maybe putting a ceramic tile on the grid would be a good idea.

We bake fries, and tots on the top rack while grilling. Can also make bisquits. Just put it all in a "stone", or baking pan, and keep the lid shut.