Smoked Calzones Green Mountain Grills Pizza Oven Attachment

[@laterpimp4802]

Great video!

[@DGrill]

Thank you 👍🏿

[@corymiller3219]

I think it's great that you are showing us the whole process, even if it does not go 100% to plan. These videos are REAL. Thanks for the info. Looks like the corn meal on the peel worked pretty good for releasing the dough. I know you said you prefer the flour for taste, but maybe rolling the dough with flour and corn meal for the peel could be the best of both worlds. As always Good Eating!

[@DGrill]

This was a lower temp cook. So the cornmeal didn't get to burn as much. At higher tenps, I tried the mix of flour and cornmeal. Not for me. I will happily deal with flour and the dough being harder to remove from the peel initially. Cause that issue last all but some seconds. But the pizza could last for days. And eating burnt cornmeal for days is just not cool 🤢👍🏿 I try not to play the pretty role, as if it all goes perfectly. I know we all have issues come up. So I am glad it helps others see what _really_ can happen. I refer to these videos myself, so it helps me learn too 🙂

[@stephenmarinelli437]

Thanks for showing us your successes and your difficulties.

[@TheBLars]

I think you should have your own show. I just got a green mountain with a pizza oven and you’ve been a great help!

[@TheJackDakota]

D-Grill, got my pizza oven this week, made pizza twice now, outstanding, keep the video's coming! If you haven't checked out Vito Iacopelli's youtube channel do, he's a master pizza maker and has 311,000 subscriptions, he's very good!

[@ozpropertymanagement49]

Awesome video! Trying calzones tonight. We typically do set temp at 300 and stone at 500-600 for 3 mins turning at 1:30 with lid shut!! We also use parchment paper for bottom so it doesn’t burn :)

[@DGrill]

Your stone is above the burning temperature for parchment paper. You should be glad it doesn't burn. Parchment paper is rated for a maximum temperature of 450° F. And I can tell you from experience, if it burns it will be very quick. And you may only not get burned by God's Grace. And I am pretty sure if it happens you will never try using it again. I will deal with things sticking without paper. I have been down that road.

[@tonielouder5563]

Second one looks awesome

[@snazzyd6915]

Love your videos....they're very real and down to earth.

[@DGrill]

Thank you for your positive feedback 👍🏿

[@matthoward123]

You make fantastic videos. Love the detail you go into. Keep it up - your videos convinced me to get a GMG so I'm gonna need all the recipes.

[@DGrill]

You're welcome 👍🏿

[@texaspenguin]

Just got a GMG Jim Bowie grill, love your videos man. Keep em coming!

[@DGrill]

Will do 👍🏿

[@mikeclyde3483]

Great video, I liked that you went through the entire process. Also liked the phone application overlay on the video. I wish I could make videos like this.

[@chuckmcclure1622]

Love the video's. Keep them coming!

[@konopamike]

That pizza oven attachment looks awesome! I need to find one for my Traeger.

[@crazyanimal1024]

Red Stag makes a universal one for other brands like traeger,pit boss, and camp chef. I just ordered it. I will be doing a review I think once I receive it.

[@steveesteban9669]

Great vid and commentary. I worked in a pizza joint a long time ago, just a tip keep sauce and toppings on one side while making it if anything gets in between the dough when finishing it will never stay closed and will leak out

[@DGrill]

Ah, thank you 👍🏿💡

[@vh3531]

@@DGrill also cut 2 or 3 slits in the top to let steam release. That is partially why they are coming apart. Steam builds up and busts the seam

[@DGrill]

Thank you 👍🏿

[@flexndagunz]

You're videos are excellent. Very detailed. Keep them coming brother. Btw. Amazing scenery behind the grills. Beautiful out there.

[@DGrill]

Thank you 👍🏿

[@fEkuaR]

Looks amazing, mate!

[@DJNJR66]

Love it D Grill! Watched many of your vids. I'm not a fan of cornmeal/semolina either since it burns on the super hot stone and imparts a burned taste to your pizza, calzones, etc.. Try parchment paper, not butchers paper as I saw in one of your vids. Parchment paper burns off around the edges super quickly so you won't burn the edges of what you're cooking and it allows for super easy transition from the peel to the stone. Just make your pizza or calzone on the parchment paper, slide it in on the paper and voila! Once the dough sets on the bottom, one or two minutes, you can even pull the paper out easily when you rotate your cook ;-)

[@DGrill]

No paper will work. It's way too hot. Best to not use any paper at all. This pizza oven is on another level.

[@robertmcmullen7930]

Great videos, Love to know where to get the rolling pin your using in these videos.

[@DGrill]

I got it at my local Super Walmart. If it's not at yours, you probably can find it on their website for order 👍🏿

[@alexandersazama5796]

Nice D Grill!!!!

[@DGrill]

Thank you 👍🏿

[@aarontaliercio1380]

What is ur breadmaker

[@DGrill]

kzbin.info/www/bejne/amfIhH2HrLWtmc0

[@BareBully]

Hey D Grill, awesome work with all your videos. I love how you get in and have a go! I'm waiting for my GMG to get delivered and I'm considering getting the pizza attachment, my only issue is the pizza attachment looks a little small/uncomfortable to work with, particularly with rotating the pizza whilst cooking. Any thoughts?

[@DGrill]

It's really up to you. Some don't use the hood that comes with the pizza attachment and close the grill door. I use the hood and can't speak for performance without it. Some claim not using it works for them.