Can you easily control your grill's temp? That would help; otherwise, try to get a reading and hope it's close to 400-450 when pre-heated. Make sure your stone is in there while your grill is heating up.

Ideally, you have an instant-read thermometer (get one if not; they're worth it). You can probably consider the bread "done" when the internal temp (center) is about 190F (88C).

Using a stone, you may want to add a cup of hot water to a hot pan in the grill the same time you add your bread to the stone. This will help with the crust (see link below):
https://www.kingarthurflour.com/blog/2017/02/28/steam-in-bread-baking

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