DoJoe Kamado Joe review. Is the Kamado Joe DoJoe worth it? Head to head review | Smoking Dad BBQ
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- Опубликовано: 2 окт 2024
- In my Kamado Joe DoJoe accessory review video you guys asked for a head to head review against pizza cooked normally on the Kamado Joe pizza stone. In today’s video we compare pizza cooked on the Kamado Joe DoJoe vs. pizza cooked on the Kamado Joe Classic 3 using a pizza stone side by side.
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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.
I didn't know the english word for semolina flour! 'Parchment paper' - got it.
lol 😂
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
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!
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 !!
That was a really helpful video mate and totally answered my questions on the Kamado regarding pizza - well done! Cheers :)
Glad it was helpful!
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 😂
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?
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
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
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!
So great to see head you head - is it worth it ? So valuable to know
thank-you, cheers
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
What a great comparison! Very thorough and informative!
Comparison Cooking thanks so much Kevin
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?
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
Love these kind of side by side comparison videos! Solid review!
Jonathan BBQ thanks so much Jonathan
One thing you did not mention is that there is a certain joy of peeking in that doe joe and watching the pizza develop… seems a little more authentic….love mine… great video as usual!
this is very true
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
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!
Hey James - there is no doubt you are a legend of the Kamado world. But a few real world experiences: 900 degrees opens a pandoras box of singed arm hairs (yes, even whilst using your recommended heat proof gloves!) - 700 is fine, it just means the pizzas take 3-4 minutes instead of your 2 minutes. And - I don't look like a waxed model at the end of my first pizza :-)
But thankyou - you encouraged me to try pizza's on my Joe and that's how we spent NYE. They were amazing. Cheers mate.
haha. you’re absolutely right the pizzas taste great at less than nuclear temps. I only do high heat when we used to have large groups and I want to knock pizzas out as quick as the group can slice and eat them
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
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
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 🍻
Absolutely an excellent video! Well spoken and very informative...thanks so much!
Glad you enjoyed it! thanks
Just got the DoJoe at Lowe’s for $67. Looking forward to trying it out this coming week!
Great deal
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
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.
Thank you SO much for this review. Really helpful on so many levels. Very nicely presented. Just solidified my Big Joe 2 purchase. And the DoJoe... ;-)
Glad it was helpful!
My bottom gasket has come off in front - I see in several places that mention the cause is the dojo’s heat. I also the see that you mention in several places that you put a gasket on the bottom of the dojoe - care to share a photo?
good idea to show that, i haven't but will do that this spring.
you can reseal your gasket before it gets destroyed by the fire by using some high heat silicone
Please do a house tour, your place looks amazing
thanks, here is the outdoor kitchen reveal - ruclips.net/video/Nlp--5o_xW8/видео.html
Great compare vid
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
Hot did your seals hold up with those 800 degree temps?
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
I just cook on those heat deflector stones and remove parchment paper after a minute to get perfect crust :)
after a min it’s easy to remove the paper
What was the paper under the pizza? Round parchment?
parchment paper cut to fit
Good comparison, Full watched, new friend 😍😁💕💗🙂❤💁💁💝😋😋🙋
Thank you 🤗
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!
So this video came up next in my feed, but right below it is a video about ionic plasma thrusters. That gives me an idea for a new product. The "Plasma Joe". Hey, what if, when all of human history has been written and analyzed by future aliens, they determine that all of mankind's most significant advances were rooted in the desire to have better tasting barbecue? I'm okay with that, so let's do this!
Let me speak only for gas fired pizza ovens. I made a pizza at a buddies house with his expensive gas pizza oven and it was excellent. Then I replicated at home on a regular (natural gas) weber grill. Like James I pumped up the heat to compensate for opening the lid. I had a cast iron flat instead of a stone. I started to cook on my indoor gas stove top with the cast iron for 20-30 secs (a Chef John trick) and then outside to the weber. No rotation and tree minutes later excellent pizza. Moral of the story, a specialized GAS pizza oven not worth it. So I agree with James, the DoJoe is not necessary... it's cool for sure but you can save a few Franklins...
right on / agreed
I was freaking out about the parchment paper...but, good to know I can save a ton of hassle & mess with rice flour which had been my go to for pizza stone.
haha very true
Use corn meal, small amount and adds a little flavor.
I’m confused why you even need to rotate the pizza. In traditional pizza ovens, the wood is off to one side or in the back, it looks like the Ooni pizza ovens also have the flame to one or two sides. But the heat should be pretty even in the KJ. Maybe a little uneven with the dojo. I don’t mind rotating it but I don’t really understand the logic of it. Am I missing something?
there are two air holes towards the back... the intent here is the heat comes out the rear and then is exhaust vented out the front of the DoJoe.... if you watch a live fire its drawn towards oxygen and the pressure venting so this makes the surface temps on the stones towards the rear hotter than the surface temps at the front. They aren't identical so rotating the pizza helps even out the disparity in surface temps
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
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 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.
@SmokingDadBBQ , we've had a hard time getting our temps over 650 F using the above method. Best tips for a hotter burning fire?
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
I say all BBQ toys are worth it!!! The Pizzas looked great... both of them!
Thanks so much Johnny
What pizza peel are you using? I have the wooden one from Kamado Joe but wouldn't mind upgrading to one similar to yours.
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)
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
It's always raining in your videos 😂 this is the 4th video I see from you and it's raining in literally every video
lol tell me about 😂. I keep getting soaked
Lol 😂
Almost the same as living in Holland 🤪
I know you referred to these cooks as “wood fired” and compared to gas or electric they certainly are. Even though lump charcoal is charred wood I would like to see a comparison between lump and wood chunks for taste. Although come to think about it I believe Kamado says warranty only supports lump. Not even briquettes.
than i am in trouble lol as i have ran my KJ like and offset burning only wood, and tried the briquettes (didnt like) lol. I have just this year got a wood fired pizza oven and will be doing more side by sides with that
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
Can you do the same with the jr. version?
will do
We did a party where everyone made their own pizza. The do joe was perfect for that. Other than that I don't use it.
ya that type of use case makes sense.... if we're ever allowed to see people again lol
I guess im asking the wrong place but does anyone know of a tool to get back into an instagram account?
I was dumb lost the login password. I love any help you can offer me
@Ahmed Raiden Instablaster :)
@Moshe Briggs thanks for your reply. I got to the site through google and I'm in the hacking process atm.
Looks like it's gonna take quite some time so I will reply here later when my account password hopefully is recovered.
Since the one without the DoJoe is fully closed, is it really necessary to rotate it? Hot spots, maybe?
I did it to check but I don’t think you have to ... makes me feel like I am doing something lol
Are you using standard parchment paper?
yes not waxed
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
On Kamado Joe's video for the DoJoe they say you don't have to rotate the pizza (though they do anyway). Since the front is open it makes sense to rotate for even cooking. But on a pizza stone with a closed lid, why do you need to rotate the pizza? Have you tried at a higher temp, like 900°F with no rotation? Eager to try making pizzas when my kamado comes.
I found that even at 900f there is often a side that’s slightly hotter so the rotation just keeps it even. honestly it’s just an excuse to check doneness
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
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
The best way I've figured to do pizza in my kamado joe is; Put deflector plates on top rack and pizza stone on top of an expansion rack (I think these are discontinued though)
I agree this method is solid
Interesting idea, I will definitely try this next time. Hoping this will char up the top of the pizza quicker.
Can I ask if your pizza stone was from KJ or another brand? Thanks!
awesome mate ty
Any time!
You should see if any of your buddies have an ooni or roccbox and do that comparison
that would be fun
Instead of wiping it with a wet rag can you not just mist it with some water in a spray bottle?
that might work. not sure why but I’ve always just done the damp rag
Just curious, why do you turn the pizza? In the pizza oven you constantly turn because the heat source is coming from one point and you want even exposure, I don't think you have that issue at the Kamado, especially the one that's closed
just an excuse to check on the bottom doneness and top
Great Video, I learned alot. Quick question: how wide is the mouth of the DoJoe? I am wondering what size peel to buy. (the pizza peel you recommended is sold out)
Thanks, its almost 14.5" wide so you wouldn't want to buy bigger than 14.25" to make sure it fits fine
Is there a danger of cracking the pizza stone if you get it wet at high heat? Out of interest where are you in Canada? I lived in Nova Scotia as a child.
there is always a risk I suppose but I’ve done many 700f cooks on my Kamado and bge stones and neither had ever had an issue so I think the risk is low. I am just outside Toronto
And here I am making pizza in the oven... urgh... Fun comparison!
The Silly Kitchen with Sylvia haha thanks Sylvia
Are you allergic to corn meal or something?
where is the link for the gloves
found it lol
ha ok cheers
If you would have raised the pizza stone higher off the grill on the Joe with an extended it would have been as good or better than dojo. Extra space makes a Hugh difference in crust
lol i might need to make more pizza videos .... i did this one this way to try and keep a similar dome height on both grills but that's a good idea. Raised does make a great pizza
Thanks for directing me over here to see this.
Showing the underneath of the crust is everything when demonstrating pizza. Describing the bite of the crust is too. Saying one tastes good or you prefer the crust of the other tells the viewer nothing. Were they crispy? What sort of bite did they have?
Also missing were the temperatures of the inside of the dome and the stones. More crucial information for the would be buyer and cook. How easy is it to keep a stable temperature. Crucial with devices like these.
Finally I looked at the quantity of fuel needed compared to a cheap lightweight pizza oven using a couple of hundred grams of pellets. These heat really quickly and work well.
These are great multipurpose devices, but for the money and the amount of fuel needed, along with the slower heat up times (not covered) I would want to be entertaining ten or so folk at least once a week.
Just thinking aloud.
You make well filmed videos though.
Cheers n thanks.
yes, thats one of those things 2 years later i try and do a better job of showing in videos vs. some of my very first
Is it possible to bake 2 pizza's at the same time on two racks at two levels?
I just ordered my Kamado Joe and was trying to figure out if the extra $300 for the pizza accessory was worth it. I'm going to spend the money, but not due to the 1% taste benefit...because I think it will be easier to cook multiple pizzas when we folks over. Thanks for the tips and tricks...will definitely try the parchment paper method!
enjoy the pizzas
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
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.
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
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
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!
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
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?
James both of these pizzas look fantastic!!!! We’d like to sample both!🤩👏🔥
Thanks guys! I didn't know you were on the RUclipss, that's awesome
Smoking Dad BBQ we’re here and loving every minute of it!!!! 👏🔥
A sip of water would neutralize between tasting.
I have an actual uni pizza oven, wondering if I can get rid of it. I’m curious why you are using parchment paper. You’re eliminating the benefits of using a pizza stone.
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
What's the reason for the parchment paper under the pizzas? I've never seen it used on a stone like that....
Thanks. We often have the kids assemble their pizzas inside on parchment as it makes it easier to move multiple pizzas around from counter, to BBQ area, to peel, to stone etc. If i was only doing one building on the peel with flour would be fine
Smoking Dad BBQ Thanks for the explanation. Makes perfect sense!
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
Hey Smokin' dad! Wondered what pizza peel that is you're using and where you got it from? Thanks!
ooni karu is the best for same price !
Thanks so much, cheers
Thanks for dong this high temp cook with pizza. I buy a ready to bake pizza from a major pizza store and cook it at 500 degrees in my GE using a cast iron plate setter and a pizza stone about 3 inches above it. Cook for 8 minutes and have a perfect smoked pizza. Looks like you method really melts the cheese more than my method, but I don't have black crust.
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 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 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 😂
What diameter launching pizza peel and metal turning peel do you suggest for a DoJoe for a Classic ?
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.