Because of the hot weather recently I decided to bake this outdoors in the gas grill - I've made pizza that way a few times, which came out fine. I used a baking stone elevated on two sides by a couple of large bricks. I doubled the recipe and made 4 baguettes, and they tasted great. They were gone by the third day. However, I wanted to get the baguettes a little more golden brown because mine looked so pale and white. I gave them a light brush of cooking oil when they had about fifteen minutes to go, but that didn't work on the grill, though I've done it before in the regular oven with nice results. Should I put the stone directly onto the grill bars instead of propping it up with bricks? I was concerned that that might burn it. I have a KA perforated loaf pan; can use that on the grill? Thanks, The Barbecue Baker The stone we sell can be used directly on the grill-you put it on while the grill is cold and let it heat at the same time your grill does. I would not use your perforated loaf pan on the grill-it is just for oven use. Joan@bakershotline

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