"bob prohaska's usenet account" > wrote in message
. net...
> Kent > wrote:
>> Does anyone know where to buy a pizza stone specifically designed for a
>> grill? The standard stones
>>
>
> This is a slightly oblique reply, but it might be of use.
>
> Baking involves a certain amount of heat from above, whether
> you're doing pizza or bread.
>
> It's possible to do quite good bread on a cheap gas grill by lining
> the grill with aluminium foil, placing a pan of water on the heat
> radiators and putting the baking surface (a big cast iron skillet
> in my case) on the grill. This would limit the thermal stress on
> a baking stone, also.
>
> The pan of water keeps direct heat off the baking surface and prevents
> drying. The aluminum foil insulates the box and reflects radiant heat
> around to the top of the baking surface.
>
> One can adjust the ratio of top heat to bottom heat by varying the
> size of the water pan, skipping the water or removing it completely.
>
> I'm doing this with an old Sunbeam Grillmaster 540, the only oddity
> is that the "lava rocks" have been replaced by pieces of angle iron.
> [actually, it's pieces of a cut-up steel bedframe].
>
> bob prohaska
>
>
The foil is a great idea! The water pan is as well. You're mimicking a
baker's oven in your patio.
Thanks,

Kent