Soak your toothpicks in warm water for 30 minutes. (This will prevent burning.)

Preheat your oven to 400 °C. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

Slice your jalapeños lengthwise, scoop out the seeds and cut off the stems.

With a spoon, fill each jalapeño half with 15 grams of cream cheese. Evenly distribute and sprinkle the shredded gouda over the jalapeños.

Wrap each jalapeño half with a slice of bacon, then stick a toothpick in the middle to keep the popper together. 

Place your poppers on the grizzler plate. Set it in the oven and cook for 8 to 12 minutes,  or until the bacon is crispy and the cheese oozes out. 

Tip: Halfway through cooking and with your gloves on, rotate the skillet to ensure an even bake. If necessary, turn the flame to low to prevent burning.

Remove the skillet from the oven and place the poppers on a serving plate. If you want some extra heat, drizzle hot honey over them and enjoy