Bread on the Barbecue
Using a baking tile or pizza stone on the barbecue grill creates an even heat over the area of the grill and enables you to prepare breads and pizza on the grill without the nuisance of hot spots that will burn your breads.

Preparing the Grill
Add to the bottom portion of your barbecue a stack of briquettes using one third of a ten pound bag of charcoal. Soak with lighter fluid and start the fire. Burn coals for about 45 minutes or until entire stack of coals are white and very hot. Spread the coals evenly over the bottom of the barbecue. On the top grill rack of the barbecue, place the baking tiles and heat for 15 minutes. Check for heat by placing your hand close to the tiles or stone and counting the seconds you can comfortably leave your hand there. The correct temperature for grilling pizza dough is when you can leave your hand above the grill for only three to four seconds.

Grilling Pizza
Slide formed pizza crust off of the peel onto tile and cook pizza for three to five minutes while bursting and flattening any bubbles that may form. Turn the pizza crust over to cook and crisp the other side, also for three to five minutes. The pizza crust should be crisp and speckled with brown or small black dots. Remove the pizza crust from the grill and top with desired pizza toppings. Return topped pizza to the tiles on grill after the fire has died down a bit. (Cook topped pizza when grill has cooled to the point at which you can hold your hand two or three inches over the tiles for five or six seconds.)

Grilling Focaccia
After focaccia has proofed (use a basic pizza crust or focaccia recipe), brush lightly with olive oil and make indentations in focaccia dough with the tips of your fingers. Slide focaccia onto heated tiles and cook the bottom of the loaf for 15 minutes or until it is firm enough to be flipped over to cook the top. Flip focaccia over and cook an additional 15 minutes. Next, flip focaccia back over so that indented side is once again facing upwards. Generously top focaccia with olive oil and sprinkle with coarse sea salt. Bake focaccia an additional ten minutes.

Grilling with a Cooling Rack
If the surface of the tiles or pizza stone is too hot and the pizza/focaccia is burning, you can wait till the grill cools down or you can brown the pizza/focaccia briefly on the tiles and finish grilling the pizza/focaccia on a baker’s cooling rack placed on the tiles.

Smoking with Aromatic Hardwoods & Herbs
The use of various hardwoods and herbs when grilling will lend tremendous flavors to your grilled food and breads. Simply soak hardwood chips and herbs such as rosemary in water for at least thirty minutes prior to grilling time. Sprinkle drained wood chips and rosemary onto the bed of coals before adding breads, meats or vegetables to grill.