In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

Wood fired oven - November calzones

Discussion in 'The Smokehouse' started by fishingpol, Nov 27, 2016.

  1. fishingpol

    fishingpol

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    It has been a while since I had calzones, today was a nice afternoon to make them. The wind was west-ish so I stacked some limestone to help with the draft. Low 40's out, so I spent some time close by the oven to stay warm.

    I started it with white cedar and maple.

    20161127_162203.jpg

    When the dough was ready, I switched to oak and pulled some coals forward to heat the brick floor.

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    Sausage and portabella mushrooms ready to go.

    20161127_165917.jpg

    First one in was plain cheese. I didn't take a finish picture since it was dished out when I was out loading the second.


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    Mushroom and sausage in.

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    This was a real good one.

    20161127_173922.jpg
     
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  2. stuckinthemuck

    stuckinthemuck

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    I can be there in 45 minutes!!!! Will there be any left? Suddenly hungry again!!!
     
  3. Well Seasoned

    Well Seasoned Administrator

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    :drool:


    Your gonna have to beat me there! :fart:
     
  4. fishingpol

    fishingpol

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    20161127_185145.jpg

    Ohhhhh. Man down...in the recliner.
     
  5. stuckinthemuck

    stuckinthemuck

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    As far north as you are, I could probably walk and beat you there!!
     
  6. fishingpol

    fishingpol

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    Some day drone delivery will make this all possible.
     
  7. Well Seasoned

    Well Seasoned Administrator

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    They look great! Twas a good week for eating!
     
  8. stuckinthemuck

    stuckinthemuck

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    Bird strikes and near midairs with other aircraft are bad enough. Can't imagine trying to find a runway with a calzone splattered across the windscreen!!!
     
  9. Fanatical1

    Fanatical1

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    Wow!

    Do you put anything on the crust to get that nice brown color? Little oil or butter or something?

    Great job!
     
  10. fishingpol

    fishingpol

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    Thank you. I used eggwash. I almost sprinkled minced garlic and parmesan cheese on the crust. The eggwash gives it a mild crunch.

    I had to cut slices twice to let the steam out. The eggwash seals the cuts up.
     
  11. Eric VW

    Eric VW Moderator

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  12. Well Seasoned

    Well Seasoned Administrator

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    I'd be sitting there like a baby bird with my mouth open waiting for calzone droppings!
     
  13. Eric VW

    Eric VW Moderator

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    Whatever floats yer boat, right?:rofl: :lol:
     
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  14. DaveGunter

    DaveGunter

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    Awww jeeze do those look good!

    image.jpeg
     
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  15. Woodwidow

    Woodwidow

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    You did it again. Awesome pics of the oven. I almost didn't look in the Smokehouse as it is getting late to be drooling over food.
     
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  16. yooperdave

    yooperdave

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  17. NortheastAl

    NortheastAl

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    How'd I miss this? You're giving me ideas. :drool:
     
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  18. RobGuru

    RobGuru

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    Missed it by longer than you Al! Boy those looked great! Now I want an outdoor oven AND a smoker!
    :drool::drool:
     
  19. NortheastAl

    NortheastAl

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    Rob, I cheated and bought the PizzaQue propane pizza oven on summer close out at Home Depot for $50. I got tired of using the Weber grill for pizza, and this gas fired job isn't that bad. I'm working on eventually doing an outdoor oven. I do my smoking on the Weber and thinking of getting a proper smoker. I had a side draft, but unless you get those things sealed up tight, or get an expensive one, they are hard to control the temp on.
     
  20. Unicorn1

    Unicorn1

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    Ok, I want an outdoor kitchen when I retire, to include a pizza oven, smoker of some sort and a frig for homemade beer...... That calzone looks great.