Baking On The Grill | Tips & Techniques - Weber

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I’m sitting in the Sunday morning sun with a cinnamon coffee cake baking on the Genesis® gas grill, and coffee perking on the Side Burner. Yes, I said baking on the Genesis. Life is great!

Your outdoor grill should be an extension of your indoor kitchen. Anything you can bake in your indoor kitchen oven – casseroles, pies, brownies, pizza, coffee cake -- can be baked on a gas or charcoal grill, and you don’t need to adjust the recipes.

Just preheat your gas grill as usual for 10 to 15 minutes, and then moderate the temperature by setting the control knobs at medium-off-medium, which will give you a 300° to 350° F oven temperature.

If the recipe calls for a hotter oven, turn up the control knobs but leave the center knob off for indirect cooking. Just follow recipe directions. But remember, when baking on a gas or charcoal grill, the set up should always follow the indirect heat method.

On your charcoal grill, after the briquettes are ashed over, separate them by putting half on either side of an empty area for indirect cooking. Using Weber® Char-Basket™ Fuel Holders will make this process much easier.

To set the temperature, simply open or close the damper on the lid. For a 300° to 350° F oven temperature, close the damper halfway. If it’s too hot, close it a little more, or if it’s too cool, open the damper.

I like to recommend that you keep your bottom dampers open, and adjust temperatures with the lid damper. If you are noticing the grill is too hot, then close the dampers in the bowl an 1/8 of an inch.

Now remember when baking over an hour you need to add 8 to 9 briquettes to each side every hour of cooking time, and cook just like it says in the recipe instructions.

If you are like me, you will never want to cook inside again, ever!

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• Tips
• Baking
• dessert

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