It looks like you're new here. If you want to get involved, click one of these buttons!
Griffin's Grub or you can find me on Facebook
@Crispix49 and @lecrams, if you have a platesetter and pizza stone, you can set it up this way. First, place your platesetter in your egg legs down. Then, place your BGE feet on all 3 corners. If you don't have the little green feet, you can use something else...like washers...on the 3 corners. Next, you place your pizza stone on top of that. You need a bit of an air gap between the pizza stone and platesetter. The trick to getting the bottom and top of the calzone evenly cooked is by allowing your BGE enough time to preheat. For calzones, try preheating your BGE to about 500 deg f dome temp for about 25 or 30 minutes before throwing them on. You need the full 25 minutes at 500 deg f for proper preheating....Not a warm up to 500, then throwing them on right away.
The parchment paper trick is great. You just prep your pizza or calzones directly on the parchment paper, then slide them on the pizza stone with the parchment paper still underneath. After a few minutes, open up your egg and carefully slide the parchment paper out from underneath your pizza/calzone. If it sticks, give it another couple of minutes before sliding it out.
Your setup should look something like this:
Like @Griffin mentioned, don't forget the egg wash. Just take one egg and scramble it in a bowl with a little bit of water. Then brush on top before cooking your calzone. That's what gives it the nice color at the end. Hope this helps!
Firemanyz said:Epic failure on the bread
Epic failure on the bread