It's a lot of trial and error at first, thankfully, even most of the flops taste good!
I have a new grill now, with three burners. I have not been able to use it as an oven as well as my old one that only had two.To get the heat up since it's bigger I sometimes have to light two burners, that leaves less room on the indirect heat side for my dish. Next grill will be a two burner. I use the indirect heat method, meaning I only light one side (now sometimes 2), & place the food over the unlit one. My grill had (and has) a temp gauge on the outside which is more or less accurate (hence the trial and error). Temp can also be affected by outside temp and wind. (Altho in AZ at the moment it feels like the outside temp is about the same as inside the grill!) Until I trusted the gauge on the grill I also employed the use of an oven thermometer, placing it inside the closed grill on the indirect heat side.Bread baking is something that I don't do so much in the grill as in the bread machine (plugging it in outside on the porch). Mostly I make cakes, pies, pizza, entrees, deserts, etc.) on the grill. I am posting a recipe I made up on the fly under What's for Dinner, since it's not a Bread and Baking one. Hope these hints help, let us know about your "trial and errors"!-Micha