For doing pizza on my Kamado I put deflector plates on top rack and pizza stone on top of expansion rack so the pizza is closer to dome and I find I get top and bottom done at same time.
Just found your videos. Bought a Classic 1 Tuesday. Using just the heat deflectors down on the 2nd rack with grill rack on top, cooked a pizza on my own pizza stone at 350 for 25 minutes. Outstanding!!!! Will definitely try the higher temps for faster cooking when I have the family together. Great content
Great video, they didn't have that accessory when I had my KJ. KJ has always done a great job of advancing their cookers and adding useful accessories. A helpful tip to those who don't want to spend the money, put the ceramic plates on the top rack and then use 3 or 4 stones to create a 3-4" gap and put the pizza stone on top of that. Gets the pizza closer to the top of the dome and helps prevent burning on the bottom of the crust.
A felt gasket on the DoJoe really helps. I added the black felt gasket used on the older Kamado Joe models to the bottom of my DoJoe. It is now much easier on the bottom fiberglass gasket and it allows me to easily slide the DoJoe after installed to make sure I have a perfect seal with the upper dome (on my classic 2, it has to slide fairly far back after latched to avoid any gaps). Good suggestion from one of the other comment threads!
Thanks again for the very clearly explained and highly informative video. I watched this about a year ago and now I'm moving forward with the DoJoe. I'm forever happy that I went with the very versatile Kamado, largely due to your influence. Keep up the excellent work!
I bought the DoJoe when I ordered my Classic III, and after watching this video, my wife has informed me that we are, in fact, having pizza tomorrow night. LOL!!!
Good choice! its actually the first cook we did on our new classic that just arrived to replace the ones I sold... DoJoe has been sitting idle calling my name
@@SmokingDadBBQ We just finished eating the pizzas we cooked using the DoJoe, and they came out unbelievable. I did have to add a decent amount of charcoal when the temp reached 450 and I was ready to put the DoJoe on, but when it reached 650, it stayed there and cooked the pizzas in just minutes. To anyone out there wondering if getting the DoJoe is worth the cost, if you plan on making pizzas a regular item for your KJ, I think it is well worth the expense.
Great video James. I ordered the gloves. Also, really liked how you explained the set up for each. Not spending the $ for the Doe Joe makes sense when the pizza stone is an option. Some other guys have suggested putting metal spacers in between the deflectors and the stone. Also not necessary with the set up you have here. Much appreciated!
James, the timing of this comparison could not have been better for me. I bought my KJC3 a couple months ago and have been contemplating the purchase of either a DoJoe or Joetisserie accessory. This video removed all doubt and is now clear that I would get the most bang for my buck by going with the Joetisserie. Thank you for producing and sharing these excellent videos!
I just recently bought the DoJo for my Classic II. Since I don't have two Classics I couldn't do the same comparison you did. Let me describe my setup BEFORE getting the DoJo. I place the X-Rack on the top level of the divide on conquer rack. I place my GRILL GRATES, (YES, my grill grates) on the X-Rack with the grates running FRONT TO BACK. I place my half moon deflector plates on TOP of the Grill Grates. I have the KJ Extender rack over the deflector plates. I still have access to the grill grates to hook all three of the Extender rack LEGS to the grill grates. My extender rack faces with the open end facing to the front of the grill. I place my Pizza Stone on the Extender rack, which locks in the Pizza Stone and places it high into the dome. I don't have to worry about the pizza stone moving. I usually run it at around 650 degress F. I turn out an amazing pizza every 6 minutes with no burned crust, just an evenly done beautiful crust and I don't turn the pizza. YES, I have to open the lid to put the pizza in and take it out which loses some heat but with open and shutting the lid quickly, my Kamado Joe recovers quickly. I make 14 to 15 inch pizza so it fills the pizza stone. NOW the DoJo. The DoJo works great and I run it also around 650 degrees F. to give me an even crust with no burning every 6 minutes. My problem with the DoJo is I can't see exactly where the pizza is sitting on the pizza stone since I can't see the back of the pizza. YES I can see the front of the pizza and if my pizza stays perfectly round, the back should be okay. Because of that, I wind up having to open the lid to check the placement of the pizza. Both configurations do an excellent job. Paying $250 for the DoJo or $59 for a KJ Extender Rack is a no brainer. Just my thoughts. Since I've seen you using the KJ Extender rack, try my configuration and let me know your thoughts. I enjoy your videos and please keep them coming!
Thanks for the tips! Cooked my first KJ pizza on 850f. Turned out perfect. I ended up using the grill expander and put my pizza stone there so my pizza is closer to the dome. The pepperonis became a bit crispy which is how I like it. The wet rag trick helped a lot, without it the bottom would have been burnt.
There’s a lot of confusion over the temps to use? KJ say 400f and it should take 7 mins to cook, but 400f seems a little on the cold side to me? Not sure what temp SDB uses as he didn’t specify? I assume he means 400c given that they were cooked in a few minutes. Any ideas?
Man i am so glad i found this channel!! i have wanted a pizza oven forever..being an Italian from CT, recently moved to NC, i am always looking for a good pizza joint. I think i am going to finally get a Joe with the attachment for pizza! looks fantastic!
Hi James Great video as always. I tried this out for the first time tonight and couldn't get my Classic III past 550 degrees which was frustrating. What would you suggest might be the issue? Thanks Roddy
James - I can’t get my new BJ3 up to anywhere near 700 degrees. I’ve cleaned out the unit and ensured that my firebox is an equal distance all the way around. I feel like it is an airflow problem but I’m not confident. I heated my dome and plates to about 500 degrees and then put them together. Then added my pizza stone. Temp hung out only around 500 degrees. Perhaps I didn’t wait long enough to warm up ( about 20 mins). Could you tell us about how long it took to get to the 800 degree range? I’m having the same problem with searing steaks. Last night I couldn’t get the BJ3 above 550 degrees. Am I just being impatient or does it just take more time? Love the channel. I actually bought a KJ because of your videos. Thanks!
I really can’t believe how many of your videos I’ve watched in one week. I’m a working professional so it blows my mind where I’ve found the time to do this.
Quite simple. Cooking with fire brings out a primal sensation with a great deal of people and it speaks to us. You might have a bit of a pit master in your DNA
Hello from Spain: I´ve been following your channel for a while and love all the tricks you share here. I was wondering if it could be done in the kamado joe 3 Hong Kong style pork belly? Have you ever tried it?
Just a heads up ! Not all Classic Joes are equal. Just had to return the Dojoe because the dome of my 'Stand Alone Classic' didn't seal the with the lip of the upper rim of the Dojoe. The lip was too far toward & the Dojoe couldn't be moved back any further in the lower chamber so heat leaked directly onto the handle of the oven - superheating it. This burn was enough for me - but I was never really happy with the potential for injury from the Dojoe. When the oven is at plasma temperature internally - it is buffered by the thick ceramic wall & touching the outside quickly warns you to 'back off' but you won't get a burn. The metal frame of the Dojoe, however, is not as forgiving & the slightest touch is a burn - &, at parties, people touch !! I wouldn't recommend trying to use a short handled paddle either - you, practically, always catch the back of your hand on the 'overhang' above the pizza slot. Gloves are essential ! I wouldn't say that this is the best thought out joe accessory & it ISN'T universally - backwards compatible. I feel safer & happier without it !! Am happier when children are around & can shut down my Classic & save fuel without having to lift a very heavy & dangerously hot frame off the oven. Just my experience ! Keep safe !! Thank you James for your lovely videos ^_^
I have the first generation & love it. Have upgraded to the new ash basket & the joetisserie & they fit perfectly - it also has the new firebox ( kindly replaced by KJ under warranty - when my original one cracked ) - it also has the stainless steel handles & the lovely stainless steel ( Gimli Helmet ) upper vent / daisy wheel. Went with KJ after reading so many good customer service comments on the internet - never looked back !!! Cheers James
Hey James - where do you store the DJ and Joetisserie when not in use? I know the slo-roller fits under the BJ3 but wondered about the other two items?
Interesting comparison. I use my Classic 3 for pizza as well found that the lack of heat from the top makes it impossible to get a really nice crust unless you have it on for quite long. Was in doubt to get a DoJoe, but will get an Ooni instead. Keep up the good work.
Guido Hendriks thanks for watching. The family all picked the DoJoe in the blind taste test inside so it definitely does something different / better with the crust. For me, I like the pizza oven experience without needing a dedicated single purpose cooker so the DoJoe works for our house. I would still like to do a head to head to head with a pizza oven
I was in the same boat but went with the Ooni instead. It takes a lot of coal to get the KJ up to temp than a few cups of pellets. Plus I was able to get the Ooni for $50 less than the Doe Joe and able to get up to temp in 20 mins. I picked up the Ooni pellet at AceHardware.
I have the ooni Koda and I am personally a fan and my whole debate with getting the do joe is I’m big into toys look most of us lol. But I do have a little fear of missing out on the coal fired aspect
I am doing my first pizza with my Do Joe. But, also I plan on using iy for searing steak, as well. Thanks James! I am pleased with all you do, and believe my membership os worth every cent!
James, great video, as always. I have the kj classic iii. Just received my stone from Amazon so tomorrow I will give it a try. Curious if you were 100% big block? Or have you experimented with adding any wood?
Thanks, don't try all wood or you will get what i got in this attempt - ruclips.net/video/rLELWeEt2zM/видео.html I think this is the right one if you skip to the dojoe setup where adding a piece or two of wood worked well - ruclips.net/video/UTo7inJLoWM/видео.html
Hi James, James here, too. I am having trouble getting my Kamado Joe Classic 2 with DoJoe up to temperature 650-700 - I am only able to get it to about 525 degrees. Then with each pizza (4) I would lose about 15 degrees. The air temperature here was probably in the mid-50 degrees F. I get it to 450 before installing the DoJoe then the temp only reached about 525 after about 45-60 minutes. At that point I started our pizzas because it stopped increasing. I closed the dome top when it reached 525 so only the bottom vent fully open and the DoJoe opening for airflow. Any help is appreciated. Today I removed the firebox winged pan for ashes - I had recently cleaned any ash from that area so I don't think that is the problem. Any help you can suggest? Tonight for New Year's Eve, we are trying your herb smoked Prime Rib. Thank you and love your channel.
Curious to see the results using a pizza dough intended for high temp cooking (Neapolitan, 800-900 degree oven for about 90 seconds) rather than the NY style recipe you went with, which is actually intended for low temp home oven cooking (500 degrees-ish for 8 minutes or so, addition of oil and sugar help it stay moist and brown more easily at low temp). I just found this out myself (Ive been using Neapolitan in my home oven, so incorrect in other direction apparently) so Im passing it on, bought a classic 1 recently and have just started making my own pizza and dough, have yet to cook a pizza on the Joe but now plan to give it a go.
James, if DoJoe has heat deflectors and pizza stone side by side, and it works; why put the space between the heat deflectors and pizza stone when cooking pizza without a DoJoe?? What is different?
we never could get either 300lbs grill to a different spot... so just this summer i bought an oven - ruclips.net/video/XD2L7VeFmYc/видео.html head to head coming this fall
Been really enjoying your vids and just fired up my Classic yesterday afternoon! May I ask two questions: 1) Could the non DoJoe fit a larger pizza stone, thusly accommodate a larger pizza than the DoJoe. Secondly, would the non DoJoe work better in the winter time as it lacks the gap, and I wonder, the potential to crack? Thank you!
i learned in my video last week the ceramic is far harder to crack than i thought (check it, survived crazy abuse). Yes, i wouldn't go above 16" in an 18" grill though for airflow
Hi James sorry about the typo error my question was can you use lump charcoal with let’s say like Kingsford coal in your fire mix together in the Kamado Joe without burning OK P. S. Thank you for the quick response
Hey James, I tried this out last night, to not great success, and I was wondering if you might know what the problem is. Admittedly, I didn't use "big block" lump charcoal, just regular lump charcoal that I had, but I also noticed after installing the DoJoe that the right side at the back wasn't forming a perfect seal. I could see through it a tiny bit. Anyway, I wasn't able to get the temp over 550 and the first pizza took much longer and didn't come out as well. I ditched the DoJoe and just did deflector plates and pizza stone on the cooking grid. I was able to get up to 800, but not higher, and then from the constant opening and turning it hovered around 700. Better results, but still not amazing. Thoughts?
I would think the advantage to the DoJoe would be the ability to dome the pizza if the bottom is done too early. Thanks for the videos, top notch stuff!
How do you cool your Do Joe down with out it burning for hours? Do joe to hot to remove and place elsewhere. If that wasn’t the case I would just remove do joe and close it down and close vents. Suggestions?
Great videos man. Always coming through with minimal bias highly informative KJ vids. Much appreciated from fellow KJ classic 2 owner. Question - why no deflectors with the DoJoe? I much prefer the high heat wood fired oven setup but on my DoJoe, I've always used the deflectors as advised by kamado Joe. However, I ALWAYS have temp issues with the DoJoe. IF it gets hot enough (usually 600-650 is the max I can hit on a full roaring bed of jumbo), it doesn't stay there long. By the time I'm on pie number 2 I'm already down to 450 and it just keeps gradually dropping. Definitely going to skip the deflectors on my next DoJoe session.
I don’t know much about parchment paper; so is that right that you can prepare the pizza on the parchment paper and put that directly on the pizza stone and it won’t burn up? I always have a hard time sliding the pizza from where I prepare it to the slider thing onto the pizza stone. I’ve used cornmeal to help with burning and moving the pizza from point A to point B. Great video
Your videos helped convince me to buy a KJ and I’ve been watching them for the past 2 months. Finally got my BJ3 and made awesome pizza last night thanks to you. Also, I lowered the temp and cooked an 8lb pork butt for 12 hours overnight. Plenty of charcoal left for the next meal. Are you going to try a turkey on the Joetisserie?
Thanks for the comparison. I use the Big Joe and usually cook at around 750 degrees. One thing to consider in your test is that high temperature dough (800-900 degrees) should probably have less water content. Since yours came out so well in the DoJo, that probably means your dough was a little higher in water content than it should be for the higher temperature cook in the regular Joe. I wonder if it would be just as good or better in the regular Joe if you tweaked your dough recipe a little?
Looks great hard to tell a difference between the two but certainly liked your experiment. Great video for sure and certainly look forward to more experiments.
The KJ rep at costco talked me out of the Dojoe, he said unless you are regularly cranking out 1/2-dozen+ pizzas at a clip its not worth it. Good Video.
Thanks so much, and glad you liked the video. I don't think its a time saving accessory, its just more fun to use for the pizza party experience when you have guests over they can cook their own pizza and see whats going on etc.
I received my BigJoeIII and fired it up for the first time to make Pizza (with the DoJoe). Turned out OK, but it didn't seem to get as hot as I wanted and eventually the fire got to cold to finish the 3 pizzas. I realize I have much to learn about fire management. Do you typically load up enough charcoal to get the grill up to temp, and then add additional charcoal to complete the cooking? There is a lot of thermal mass that soaks up energy, but I'm fearful of over loading the basket. I've been contemplating using some sort of propane burner to get the grill up to temp before adding the charcoal. Thoughts?
I often toss in a few large pieces after the grill hits 450-500 when I install the heat deflectors. this has always been enough fuel for us, but we haven’t done more than 8 pizzas so I am sure it will eventually not be enough
I set it on the joetisserie on the concrete table and it cools down well and allows me to save the charcoal thats left inside.... if it leave it on the charcoal is mostly gone in the next am
I don’t know as I haven’t used them all to give a fair answer. out of the ones i have used I’ve landed on my MEATER for wireless tracking and my ThermoWorks mk4 for spot checking
I bought a dojoe at the same time I ordered my Joe. I didn’t realize the max temp is 700. Prob doesn’t matter but a lot of the propane ones withstand like 900
Hi James, I have a question about the fit of the DoJoe. I just got the DoJoe and used it yesterday which turned out some great pizza. When I installed it I noticed that in back on the hing side of the Kamado the was about an half of inch gap on that back side. Should that gap be there or do i need to adjust my dome spring? Thanks! Love you channel and i used your Bobby Flay pizza dough and it was better than buying in already made at Publix.
Great video. I have a question about the wax paper though. Is there a reason you use it other than making the pizza easier to turn? You would probably get better leoparding without it I would think. Everything looked great but just curious on the paper. I was surprised that you have to turn the pizza on the Kamado because I would think the heat would be pretty consistent. Obviously not though. Thanks for all your hard work on your videos.
The comment I've seen most on the DoJoe question is that the results are not much if any different but that it is useful if you are planning to make multiple pizzas (more than 2 or 3) at a time because not opening and closing the dome allows it to hold temperature better or for a bit longer and also reduces the cook time per pizza a bit since they are just sliding in and out. Curious to hear your thoughts on that, James. Thanks!
Nice Pizza experiment. Your brave cooling down ceramic stone with the water, you did mention it was warm. Have you experienced any deflector plates cracking. Pizza really came out well. What brand of pizza peel is that, It looks like well made foldable peel.
Thanks so much John... knock on wood 10 years in I have never cracked a deflector or a pizza stone (using hot water always). It doesn't look like Napolean makes it with a wood handle anymore, but this looks like it. fold-able pizza peel - amzn.to/2zcAzaa (added to affiliate links, thanks for the idea to do that)
Do you think this helps with efficiency during a pizza cook? I don’t have a DoeJoe and when I cook pizza I have to do multiple before I can sit down to eat or I’ll run out of fuel (I usually cook between 600-700). Also having this essentially mandates burning your whole basket up right because you can’t take it out to seal the system again?
I have done 8 pizzas and showed no signs of slowing down on temp if that helps... but if you don't have a concrete surface like my table to remove the DoJoe you do lose most everything as it cools
What dough do you use? We get ours from a local grocery store and it's a pre-made 16" round, thin crust. We had a few friends over last night and made pizzas for everyone...and they turned out great. But, the instructions for the dough recommend ~425F. for 12 minutes. On the KJ, we've found that's far too long, so we go for 6 -7 minutes. The crust is golden brown and was delicious, but I really liked the way your crust looked (darker brown). So, is there a particular crust you recommend? Do you make your own? TIA
This is the recipe we use. Bobby Flay Pizza recipe www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714 3 1/2 to 4 cups bread flour, plus more for rolling 1 teaspoon sugar 1 envelope instant dry yeast 2 teaspoons kosher salt (link below) 1 1/2 cups water, 110 degrees F 2 tablespoons olive oil, plus 2 teaspoons
I my first pizza on a DoJoe and BJ3 tonight and it was amazing! Question: do I need to wait for the grill to fully cool to take off the DoJoe? I’d like to use the hot coals to clean my heat deflectors.
with this table being concrete i removed it and placed it on the table so that i could shut down the grill, if you don't have a heat proof surface then yes just shut down the grill and wait for it to cool. this will consume most of the charcoal left behind
Hola, quick question I just received my Dojoe and I was planning on making pizza for lunch and ribs for dinner. Is it possible to remove the dojoe to cook later or do I have to wait for the coals to burn out before removing Dojoe?
How many pizzas can you bake with that much charcoal ( without the dojoe ) how long does it keep 800 to 900 degrees ? Thx , waiting for my classic to arrive
Must watch KJ videos:
KJ 101 (start here) - ruclips.net/video/x3nvkwmwuFw/видео.html
Top 10 KJ beginner mistakes - ruclips.net/video/gdcaOjQt_I0/видео.html
Dome alignment issue? - ruclips.net/video/qWM6mFkfnmI/видео.html
Top 5 KJ maintenance tips - ruclips.net/video/gphUQFW6uIo/видео.html
Don’t buy these accessories - ruclips.net/video/ORcbo6fTHmk/видео.html
Smoke wood secret - ruclips.net/video/2qtHrFjWY1U/видео.html
First 5 cooks for a new owner - ruclips.net/video/JA84ZvYL47Y/видео.html
That was a really helpful video mate and totally answered my questions on the Kamado regarding pizza - well done! Cheers :)
Glad it was helpful!
For doing pizza on my Kamado I put deflector plates on top rack and pizza stone on top of expansion rack so the pizza is closer to dome and I find I get top and bottom done at same time.
perfect setup. thanks Robert
I think this way is much safer !!
Just found your videos. Bought a Classic 1 Tuesday. Using just the heat deflectors down on the 2nd rack with grill rack on top, cooked a pizza on my own pizza stone at 350 for 25 minutes. Outstanding!!!! Will definitely try the higher temps for faster cooking when I have the family together. Great content
Nice work! thanks so much
Great video, they didn't have that accessory when I had my KJ. KJ has always done a great job of advancing their cookers and adding useful accessories. A helpful tip to those who don't want to spend the money, put the ceramic plates on the top rack and then use 3 or 4 stones to create a 3-4" gap and put the pizza stone on top of that. Gets the pizza closer to the top of the dome and helps prevent burning on the bottom of the crust.
100% this
Agree. Kiln posts will provide the same utility.
Great tip! Would this lead you to recommend just a stone over the DoJoe?
A felt gasket on the DoJoe really helps. I added the black felt gasket used on the older Kamado Joe models to the bottom of my DoJoe. It is now much easier on the bottom fiberglass gasket and it allows me to easily slide the DoJoe after installed to make sure I have a perfect seal with the upper dome (on my classic 2, it has to slide fairly far back after latched to avoid any gaps). Good suggestion from one of the other comment threads!
I have done the same but it’s since burnt off. need to do it again. wish it came from KJ with this solution
Thanks again for the very clearly explained and highly informative video. I watched this about a year ago and now I'm moving forward with the DoJoe. I'm forever happy that I went with the very versatile Kamado, largely due to your influence. Keep up the excellent work!
After the first turn , I always remove the parchment paper. Great comparison!!
Stéphane Montour 💯. Normally I do as well but doing two at once I didn’t want to exceed my multitasking abilities lol 😂
I bought the DoJoe when I ordered my Classic III, and after watching this video, my wife has informed me that we are, in fact, having pizza tomorrow night. LOL!!!
Good choice! its actually the first cook we did on our new classic that just arrived to replace the ones I sold... DoJoe has been sitting idle calling my name
@@SmokingDadBBQ We just finished eating the pizzas we cooked using the DoJoe, and they came out unbelievable. I did have to add a decent amount of charcoal when the temp reached 450 and I was ready to put the DoJoe on, but when it reached 650, it stayed there and cooked the pizzas in just minutes. To anyone out there wondering if getting the DoJoe is worth the cost, if you plan on making pizzas a regular item for your KJ, I think it is well worth the expense.
Geeetings from Germany and thank your for your great videos. Yesterday I ordered a Joe III classic and can’t wait to repeat your recipes.
Thanks so much and congrats on your new grill
Great video James. I ordered the gloves. Also, really liked how you explained the set up for each. Not spending the $ for the Doe Joe makes sense when the pizza stone is an option. Some other guys have suggested putting metal spacers in between the deflectors and the stone. Also not necessary with the set up you have here. Much appreciated!
Awesome! Thank you!
Love these kind of side by side comparison videos! Solid review!
Jonathan BBQ thanks so much Jonathan
James, the timing of this comparison could not have been better for me. I bought my KJC3 a couple months ago and have been contemplating the purchase of either a DoJoe or Joetisserie accessory. This video removed all doubt and is now clear that I would get the most bang for my buck by going with the Joetisserie. Thank you for producing and sharing these excellent videos!
Thanks so much Lyle. Glad it helped answer that for you
I just recently bought the DoJo for my Classic II. Since I don't have two Classics I couldn't do the same comparison you did. Let me describe my setup BEFORE getting the DoJo. I place the X-Rack on the top level of the divide on conquer rack. I place my GRILL GRATES, (YES, my grill grates) on the X-Rack with the grates running FRONT TO BACK. I place my half moon deflector plates on TOP of the Grill Grates. I have the KJ Extender rack over the deflector plates. I still have access to the grill grates to hook all three of the Extender rack LEGS to the grill grates. My extender rack faces with the open end facing to the front of the grill. I place my Pizza Stone on the Extender rack, which locks in the Pizza Stone and places it high into the dome. I don't have to worry about the pizza stone moving. I usually run it at around 650 degress F. I turn out an amazing pizza every 6 minutes with no burned crust, just an evenly done beautiful crust and I don't turn the pizza. YES, I have to open the lid to put the pizza in and take it out which loses some heat but with open and shutting the lid quickly, my Kamado Joe recovers quickly. I make 14 to 15 inch pizza so it fills the pizza stone. NOW the DoJo. The DoJo works great and I run it also around 650 degrees F. to give me an even crust with no burning every 6 minutes. My problem with the DoJo is I can't see exactly where the pizza is sitting on the pizza stone since I can't see the back of the pizza. YES I can see the front of the pizza and if my pizza stays perfectly round, the back should be okay. Because of that, I wind up having to open the lid to check the placement of the pizza. Both configurations do an excellent job. Paying $250 for the DoJo or $59 for a KJ Extender Rack is a no brainer. Just my thoughts. Since I've seen you using the KJ Extender rack, try my configuration and let me know your thoughts. I enjoy your videos and please keep them coming!
Thanks so much Joe, need to try that style next time
Thanks for the tips! Cooked my first KJ pizza on 850f. Turned out perfect. I ended up using the grill expander and put my pizza stone there so my pizza is closer to the dome. The pepperonis became a bit crispy which is how I like it. The wet rag trick helped a lot, without it the bottom would have been burnt.
Great job!
There’s a lot of confusion over the temps to use? KJ say 400f and it should take 7 mins to cook, but 400f seems a little on the cold side to me? Not sure what temp SDB uses as he didn’t specify? I assume he means 400c given that they were cooked in a few minutes. Any ideas?
@@mroliverwalters
The DoJoe was set at just under 700F or 371C.
Without the DoJoe was set at about 850F or 454C.
Absolutely an excellent video! Well spoken and very informative...thanks so much!
Glad you enjoyed it! thanks
Great job as always James. By far your vids are the best from all i have seen on the internet for Kamado Joe.
Wow, thanks!
Man i am so glad i found this channel!! i have wanted a pizza oven forever..being an Italian from CT, recently moved to NC, i am always looking for a good pizza joint. I think i am going to finally get a Joe with the attachment for pizza! looks fantastic!
Hope you enjoy
Hi James Great video as always. I tried this out for the first time tonight and couldn't get my Classic III past 550 degrees which was frustrating. What would you suggest might be the issue? Thanks Roddy
What diameter launching pizza peel and metal turning peel do you suggest for a DoJoe for a Classic ?
James - I can’t get my new BJ3 up to anywhere near 700 degrees. I’ve cleaned out the unit and ensured that my firebox is an equal distance all the way around. I feel like it is an airflow problem but I’m not confident. I heated my dome and plates to about 500 degrees and then put them together. Then added my pizza stone. Temp hung out only around 500 degrees. Perhaps I didn’t wait long enough to warm up ( about 20 mins). Could you tell us about how long it took to get to the 800 degree range? I’m having the same problem with searing steaks. Last night I couldn’t get the BJ3 above 550 degrees. Am I just being impatient or does it just take more time? Love the channel. I actually bought a KJ because of your videos. Thanks!
Hi James, have you tried to cook pizza on the kettle joe? If so can you tell me the approximate setup?
I really can’t believe how many of your videos I’ve watched in one week. I’m a working professional so it blows my mind where I’ve found the time to do this.
hahaha well much appreciated
Quite simple. Cooking with fire brings out a primal sensation with a great deal of people and it speaks to us. You might have a bit of a pit master in your DNA
YOU ARE ME! THE EXACT SAME!
Tell me about it… got my kamado coming in a couple weeks and can’t stop learning! James is a genius that us grilling guys/gals all needed
That’s hilarious . Same here too 😂😂. I’m still waiting for my classic 3 to arrive from Amazon
Hello from Spain: I´ve been following your channel for a while and love all the tricks you share here. I was wondering if it could be done in the kamado joe 3 Hong Kong style pork belly? Have you ever tried it?
This answered alot of questions for me . Thanks for making this video !
Glad to hear that!
Just a heads up ! Not all Classic Joes are equal. Just had to return the Dojoe because the dome of my 'Stand Alone Classic' didn't seal the with the lip of the upper rim of the Dojoe. The lip was too far toward & the Dojoe couldn't be moved back any further in the lower chamber so heat leaked directly onto the handle of the oven - superheating it.
This burn was enough for me - but I was never really happy with the potential for injury from the Dojoe. When the oven is at plasma temperature internally - it is buffered by the thick ceramic wall & touching the outside quickly warns you to 'back off' but you won't get a burn.
The metal frame of the Dojoe, however, is not as forgiving & the slightest touch is a burn - &, at parties, people touch !! I wouldn't recommend trying to use a short handled paddle either - you, practically, always catch the back of your hand on the 'overhang' above the pizza slot. Gloves are essential !
I wouldn't say that this is the best thought out joe accessory & it ISN'T universally - backwards compatible.
I feel safer & happier without it !! Am happier when children are around & can shut down my Classic & save fuel without having to lift a very heavy & dangerously hot frame off the oven.
Just my experience ! Keep safe !!
Thank you James for your lovely videos ^_^
CB thanks for sharing. What generation classic do you have?
I have the first generation & love it. Have upgraded to the new ash basket & the joetisserie & they fit perfectly - it also has the new firebox ( kindly replaced by KJ under warranty - when my original one cracked ) - it also has the stainless steel handles & the lovely stainless steel ( Gimli Helmet ) upper vent / daisy wheel. Went with KJ after reading so many good customer service comments on the internet - never looked back !!!
Cheers James
CB cheers 🍻
Hey James - where do you store the DJ and Joetisserie when not in use? I know the slo-roller fits under the BJ3 but wondered about the other two items?
Awesome, thank. Going to use my DoeJoe for the 3rd time today and your great tips helped.
fantastic. Have fun!
What pizza peel are you using? I have the wooden one from Kamado Joe but wouldn't mind upgrading to one similar to yours.
Would this also work on BJ1, and do i need a pizza stone for the DoJoe?
TIA
yes it comes in a big joe size, the dojoe accessory comes with the stone so you only need your stock deflectors for the lower level
Hey Smokin' dad! Wondered what pizza peel that is you're using and where you got it from? Thanks!
Great compare vid
Thx for the video. Is there a difference in the amount of pizzas you can cook.between the two setups?
I stopped counting at 8 .... I would assume they are pretty equal
Interesting comparison. I use my Classic 3 for pizza as well found that the lack of heat from the top makes it impossible to get a really nice crust unless you have it on for quite long.
Was in doubt to get a DoJoe, but will get an Ooni instead. Keep up the good work.
Guido Hendriks thanks for watching. The family all picked the DoJoe in the blind taste test inside so it definitely does something different / better with the crust. For me, I like the pizza oven experience without needing a dedicated single purpose cooker so the DoJoe works for our house. I would still like to do a head to head to head with a pizza oven
I was in the same boat but went with the Ooni instead. It takes a lot of coal to get the KJ up to temp than a few cups of pellets. Plus I was able to get the Ooni for $50 less than the Doe Joe and able to get up to temp in 20 mins. I picked up the Ooni pellet at AceHardware.
I have the ooni Koda and I am personally a fan and my whole debate with getting the do joe is I’m big into toys look most of us lol. But I do have a little fear of missing out on the coal fired aspect
@SmokingDadBBQ , we've had a hard time getting our temps over 650 F using the above method. Best tips for a hotter burning fire?
I am doing my first pizza with my Do Joe. But, also I plan on using iy for searing steak, as well. Thanks James! I am pleased with all you do, and believe my membership os worth every cent!
Hope you enjoy… searing in a cast iron pan? if so that’s a good option for sure
James, great video, as always. I have the kj classic iii. Just received my stone from Amazon so tomorrow I will give it a try. Curious if you were 100% big block? Or have you experimented with adding any wood?
Thanks, don't try all wood or you will get what i got in this attempt - ruclips.net/video/rLELWeEt2zM/видео.html
I think this is the right one if you skip to the dojoe setup where adding a piece or two of wood worked well - ruclips.net/video/UTo7inJLoWM/видео.html
Hi James, James here, too. I am having trouble getting my Kamado Joe Classic 2 with DoJoe up to temperature 650-700 - I am only able to get it to about 525 degrees. Then with each pizza (4) I would lose about 15 degrees. The air temperature here was probably in the mid-50 degrees F. I get it to 450 before installing the DoJoe then the temp only reached about 525 after about 45-60 minutes. At that point I started our pizzas because it stopped increasing. I closed the dome top when it reached 525 so only the bottom vent fully open and the DoJoe opening for airflow. Any help is appreciated. Today I removed the firebox winged pan for ashes - I had recently cleaned any ash from that area so I don't think that is the problem. Any help you can suggest? Tonight for New Year's Eve, we are trying your herb smoked Prime Rib. Thank you and love your channel.
Curious to see the results using a pizza dough intended for high temp cooking (Neapolitan, 800-900 degree oven for about 90 seconds) rather than the NY style recipe you went with, which is actually intended for low temp home oven cooking (500 degrees-ish for 8 minutes or so, addition of oil and sugar help it stay moist and brown more easily at low temp). I just found this out myself (Ive been using Neapolitan in my home oven, so incorrect in other direction apparently) so Im passing it on, bought a classic 1 recently and have just started making my own pizza and dough, have yet to cook a pizza on the Joe but now plan to give it a go.
Sure thing, that is better suited for the normal Joe given the DoJoe is limited at 700f
James, if DoJoe has heat deflectors and pizza stone side by side, and it works; why put the space between the heat deflectors and pizza stone when cooking pizza without a DoJoe?? What is different?
Did you have the chance to compare the dojoe vs the pizza porta accessories and if so, which one do you recommend?
we never could get either 300lbs grill to a different spot... so just this summer i bought an oven - ruclips.net/video/XD2L7VeFmYc/видео.html
head to head coming this fall
Been really enjoying your vids and just fired up my Classic yesterday afternoon! May I ask two questions: 1) Could the non DoJoe fit a larger pizza stone, thusly accommodate a larger pizza than the DoJoe. Secondly, would the non DoJoe work better in the winter time as it lacks the gap, and I wonder, the potential to crack? Thank you!
i learned in my video last week the ceramic is far harder to crack than i thought (check it, survived crazy abuse). Yes, i wouldn't go above 16" in an 18" grill though for airflow
Can I ask if your pizza stone was from KJ or another brand? Thanks!
What pizza peel are you using? Is it foldable?
yes this one is but it broke. i got a replacement that is also foldable and so far so good - amzn.to/2IrwB1Y
Hi James sorry about the typo error my question was can you use lump charcoal with let’s say like Kingsford coal in your fire mix together in the Kamado Joe without burning OK
P. S. Thank you for the quick response
yes you can mix and match
Hey James, I tried this out last night, to not great success, and I was wondering if you might know what the problem is. Admittedly, I didn't use "big block" lump charcoal, just regular lump charcoal that I had, but I also noticed after installing the DoJoe that the right side at the back wasn't forming a perfect seal. I could see through it a tiny bit. Anyway, I wasn't able to get the temp over 550 and the first pizza took much longer and didn't come out as well. I ditched the DoJoe and just did deflector plates and pizza stone on the cooking grid. I was able to get up to 800, but not higher, and then from the constant opening and turning it hovered around 700. Better results, but still not amazing. Thoughts?
I would think the advantage to the DoJoe would be the ability to dome the pizza if the bottom is done too early. Thanks for the videos, top notch stuff!
Good point! Thanks so much for watching and commenting
your channel is awesome. just what the doctor ordered! thanks for the content.
Awesome! Thank you!
How do you cool your Do Joe down with out it burning for hours? Do joe to hot to remove and place elsewhere. If that wasn’t the case I would just remove do joe and close it down and close vents. Suggestions?
Does this work for a primo xl grill?
So great to see head you head - is it worth it ? So valuable to know
thank-you, cheers
Great to see this head to head comparison. Could you share your dough recipe for such high temperatures?
Thanks so much. I am using the Bobby Flay Pizza recipe
www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714
What was the paper under the pizza? Round parchment?
parchment paper cut to fit
Is it possible to bake 2 pizza's at the same time on two racks at two levels?
Great videos man. Always coming through with minimal bias highly informative KJ vids. Much appreciated from fellow KJ classic 2 owner.
Question - why no deflectors with the DoJoe? I much prefer the high heat wood fired oven setup but on my DoJoe, I've always used the deflectors as advised by kamado Joe. However, I ALWAYS have temp issues with the DoJoe. IF it gets hot enough (usually 600-650 is the max I can hit on a full roaring bed of jumbo), it doesn't stay there long. By the time I'm on pie number 2 I'm already down to 450 and it just keeps gradually dropping. Definitely going to skip the deflectors on my next DoJoe session.
I don’t know much about parchment paper; so is that right that you can prepare the pizza on the parchment paper and put that directly on the pizza stone and it won’t burn up? I always have a hard time sliding the pizza from where I prepare it to the slider thing onto the pizza stone. I’ve used cornmeal to help with burning and moving the pizza from point A to point B. Great video
@@JEB9 yes, parchment paper will be fine on the pizza stone. I do it myself without any problems. And it slides off much easier after being cooked!
Hot did your seals hold up with those 800 degree temps?
Top tip wetting the stone as I have been struggling with a biscuit base . Thanks
Glad to help
interesting video. But to be honest, the burnt paper would bother me. I'm sure you can do it without paper, right?
i ditched paper in 2020 or 2021 shortly after this video came out
I'm seeing some reviews that the dojoe kills the gasket on the KJ...have you seen that after more extended use?
Very interesting comparison! Keep up the good work! Will make my first pizza’s next Thursday.
Thanks so much, much appreciated
Your videos helped convince me to buy a KJ and I’ve been watching them for the past 2 months. Finally got my BJ3 and made awesome pizza last night thanks to you. Also, I lowered the temp and cooked an 8lb pork butt for 12 hours overnight. Plenty of charcoal left for the next meal. Are you going to try a turkey on the Joetisserie?
I like the sounds of that
what size (width) kamado joe will this pizza attachment work with? thanks
the classic or the big joe? classic here is just over 14"
ive made pizza a few times and each time i struggle to get my classic 1 over 500 degrees. what can i do to improve this?
Great video. Would it be possible to cool the pizza stone with a water sprayer? Seems easier.
i think so, just want to gently cool it but that should work
Thanks for the comparison. I use the Big Joe and usually cook at around 750 degrees. One thing to consider in your test is that high temperature dough (800-900 degrees) should probably have less water content. Since yours came out so well in the DoJo, that probably means your dough was a little higher in water content than it should be for the higher temperature cook in the regular Joe. I wonder if it would be just as good or better in the regular Joe if you tweaked your dough recipe a little?
Great point! Maybe I should have gone for the exact same temp vs. showing how I would do it on each setup
@@SmokingDadBBQ I was wondering the same exact thing.
Hey! Thanks for making this video, super informative. How much fuel did you add in the classic joe?
I use a pretty full basket for pizza cooks like this
And do you use big blocks? I only have regular size charcoal. Does that affect the max temperature of the Joe?
@@nathalieheath5693 any good hardwood charcoal should not have a problem. I use Fogo, jealous devil and kJ big block most often and they all work
Looks great hard to tell a difference between the two but certainly liked your experiment. Great video for sure and certainly look forward to more experiments.
Thanks 👍any experiments you would like to see?
How long did you wait for the pizza stone to get hot before you put the pizza on it? On the classic joe.
I count on 45min from lighting the coals to cooking pizza ... maybe 10-15min from the time i install the stones for the temp to come up and stable
The KJ rep at costco talked me out of the Dojoe, he said unless you are regularly cranking out 1/2-dozen+ pizzas at a clip its not worth it. Good Video.
Thanks so much, and glad you liked the video. I don't think its a time saving accessory, its just more fun to use for the pizza party experience when you have guests over they can cook their own pizza and see whats going on etc.
now that you mention it, the theater of it is nice
picer for sure
I received my BigJoeIII and fired it up for the first time to make Pizza (with the DoJoe). Turned out OK, but it didn't seem to get as hot as I wanted and eventually the fire got to cold to finish the 3 pizzas. I realize I have much to learn about fire management. Do you typically load up enough charcoal to get the grill up to temp, and then add additional charcoal to complete the cooking? There is a lot of thermal mass that soaks up energy, but I'm fearful of over loading the basket. I've been contemplating using some sort of propane burner to get the grill up to temp before adding the charcoal. Thoughts?
I often toss in a few large pieces after the grill hits 450-500 when I install the heat deflectors. this has always been enough fuel for us, but we haven’t done more than 8 pizzas so I am sure it will eventually not be enough
Like the video, just got my classic III today and was wondering how pizza would be with out the Do Joe,
congratulations. really really really good, hope you like it as much as we do. thanks so much for liking commenting and subscribing
Hi James, How do you cool down the DoJoe after use? Can you remove it from the KJ and then close us the vents?
I set it on the joetisserie on the concrete table and it cools down well and allows me to save the charcoal thats left inside.... if it leave it on the charcoal is mostly gone in the next am
What is the best meat thermometer you can get.
I don’t know as I haven’t used them all to give a fair answer. out of the ones i have used I’ve landed on my MEATER for wireless tracking and my ThermoWorks mk4 for spot checking
Can you cause thermal shock to the pizza stone by putting it cold into a dome that has heated up to 450 degrees?
I have never broken a BGE or KJ stone but I have destroyed a pampered chef
I didn't know the english word for semolina flour! 'Parchment paper' - got it.
lol 😂
Great video mate! Thanks so much
Glad you liked it!
I bought a dojoe at the same time I ordered my Joe. I didn’t realize the max temp is 700. Prob doesn’t matter but a lot of the propane ones withstand like 900
Hi James, I have a question about the fit of the DoJoe. I just got the DoJoe and used it yesterday which turned out some great pizza. When I installed it I noticed that in back on the hing side of the Kamado the was about an half of inch gap on that back side. Should that gap be there or do i need to adjust my dome spring? Thanks! Love you channel and i used your Bobby Flay pizza dough and it was better than buying in already made at Publix.
yes this space is normal. congrats on the great pizza
Great comparison video James!
Glad you enjoyed it!
Since you don't have an opening in the KJ, why turn the pizza? I turn on my PizzaCue because it is open in the front like the DoeJoe.
good question. just to help prevent the bottom from burning in case one side of the stone is slightly warmer than the other
Hi James can you mix lump charcoal with Burgett charcoal
not sure what Burgett charcoal is but if it was an autocorrect for burnt then yes you can use used coal
Could you try double soapstone pizza? I’m wondering if I could skip the pizza stone in favor of a second soapstone!
that would be cool. curious how the seams would hold together tight enough to prevent burning in the middle
Once cooking is over how do you turn off the grill? Or do you just have to let all the wood burn through?
I could set it on the concrete table and then shut down like normal or you close it up and it will burn most everything left in the fuel
Great video. I have a question about the wax paper though. Is there a reason you use it other than making the pizza easier to turn? You would probably get better leoparding without it I would think. Everything looked great but just curious on the paper. I was surprised that you have to turn the pizza on the Kamado because I would think the heat would be pretty consistent. Obviously not though. Thanks for all your hard work on your videos.
Wiping the stone is just something that makes you feel in control. But adding moisture to bread like naan before cooking helps it develop crust
The IR gun confirms a temp reduction on the stone so I think it’s a little more than a placebo
Can you tell me why you use parchment paper? Just found your channel. Like your straight forward approach and the videos are fairly short. Thank you
ran out of cornmeal, only for helping the pie slide from the peel onto the stone
Do you mind putting the link for the gloves at the top? I am scrolling and cannot find it!! Thank you so much and your videos are great!
under pit master essentials, here is the link for the pair i've had for the past year and still going strong
High heat gloves - amzn.to/33Ijdhk
@@SmokingDadBBQ thank you very much!
Great video ( not least because I feel pretty sure you made it after having a couple of pops 😂)
Too many years ago to remember. I plead the 5th 😂
Are you using standard parchment paper?
yes not waxed
The comment I've seen most on the DoJoe question is that the results are not much if any different but that it is useful if you are planning to make multiple pizzas (more than 2 or 3) at a time because not opening and closing the dome allows it to hold temperature better or for a bit longer and also reduces the cook time per pizza a bit since they are just sliding in and out. Curious to hear your thoughts on that, James. Thanks!
Yes it is slightly better on a single pizza and much better for 5 pizzas as you don’t lose your heat
Nice Pizza experiment. Your brave cooling down ceramic stone with the water, you did mention it was warm. Have you experienced any deflector plates cracking. Pizza really came out well. What brand of pizza peel is that, It looks like well made foldable peel.
Thanks so much John... knock on wood 10 years in I have never cracked a deflector or a pizza stone (using hot water always). It doesn't look like Napolean makes it with a wood handle anymore, but this looks like it. fold-able pizza peel - amzn.to/2zcAzaa (added to affiliate links, thanks for the idea to do that)
Just got the DoJoe at Lowe’s for $67. Looking forward to trying it out this coming week!
Great deal
Do you think this helps with efficiency during a pizza cook? I don’t have a DoeJoe and when I cook pizza I have to do multiple before I can sit down to eat or I’ll run out of fuel (I usually cook between 600-700). Also having this essentially mandates burning your whole basket up right because you can’t take it out to seal the system again?
I have done 8 pizzas and showed no signs of slowing down on temp if that helps... but if you don't have a concrete surface like my table to remove the DoJoe you do lose most everything as it cools
What dough do you use? We get ours from a local grocery store and it's a pre-made 16" round, thin crust. We had a few friends over last night and made pizzas for everyone...and they turned out great. But, the instructions for the dough recommend ~425F. for 12 minutes. On the KJ, we've found that's far too long, so we go for 6 -7 minutes. The crust is golden brown and was delicious, but I really liked the way your crust looked (darker brown).
So, is there a particular crust you recommend? Do you make your own?
TIA
This is the recipe we use. Bobby Flay Pizza recipe
www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714
3 1/2 to 4 cups bread flour, plus more for rolling
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt (link below)
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
@@SmokingDadBBQ Thank you!
Have you cooked the Pizza without the Parchment paper?
yes with some cornmeal to make it slide off the peel onto the stone. works great
I my first pizza on a DoJoe and BJ3 tonight and it was amazing! Question: do I need to wait for the grill to fully cool to take off the DoJoe? I’d like to use the hot coals to clean my heat deflectors.
with this table being concrete i removed it and placed it on the table so that i could shut down the grill, if you don't have a heat proof surface then yes just shut down the grill and wait for it to cool. this will consume most of the charcoal left behind
Looks amazing. I haveto do this. Thanks much.
Hope you enjoy
Hola, quick question I just received my Dojoe and I was planning on making pizza for lunch and ribs for dinner. Is it possible to remove the dojoe to cook later or do I have to wait for the coals to burn out before removing Dojoe?
Hi Cesar. I remove mine all the time. just need some good gloves and a safe surface to cool it on. I set it on my joetisserie on concrete
@@SmokingDadBBQ great gracias for the quick reply.
How many pizzas can you bake with that much charcoal ( without the dojoe ) how long does it keep 800 to 900 degrees ?
Thx , waiting for my classic to arrive
thanks. most I’ve done is 8 and that was no problem. still had lots of coal the next am so I assume it could have knocked out some more no problem