We are certainly giving the grill a workout during our kitchen remodel. The grill has become my cook top and oven. We have a local place I can take the tank and get it filled for $10 on Tuesday's. We have a couple of extra tanks and this is a cheap way to make sure we have a couple of back-up tanks.
I found this neat little diagram that explains the thermodynamics of how a grill works which actually helped to determine where to place items on the grill when cooking.
How about a handy dandy Gas Grill cooking chart?
Besides making the requisite burgers, hot dogs, chicken, steaks, chops and foil veggie packets, I have baked biscuits, griddle french toast, baked cornbread, baked chicken tenders with fries, cooked meatloaf, toasted garlic bread and baked a pizza-- all on the grill. The side burner has been great for making mashed potatoes, frying bacon, gravy (for sausage gravy) and making pots of spaghetti. It is almost like being on a camping trip but without sleeping on the ground, lol.
|Indirect heat, 350°F|
|Direct heat, low, 200°F|
|Meatloaf, Indirect heat, top rack, 350°F|
The 2nd time I cooked a pizza it was a semi-defrosted frozen pizza, I used my pizza stone and set the grill to medium-low heat. That kept the temperature around 300°F. And it worked ok except it still was not perfect. The bottom of the crust was nicely browned, the cheese was hot but not quite toasted. And I forgot to take a picture anyway. It was still pretty tasty despite the flaws. 3rd time is a charm...right?
And I broke down and bought a toaster oven