Kamado Joe Classic III Pizza - First Ever Cook!
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- Опубликовано: 4 окт 2024
- My first cook on the Kamado Joe Classic 3. I decide to do a pizza for the first cook. These pizzas were made using pre bought dough, and cooked over charcoal at a temperature of 800f or 450c.
I was very happy with how the cook turned out, and how well the kamado joe held the temperature throughout the cook.
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Done some last week in mine, turned out amazing.
I need to fire up my Joe again soon!
Best bbq I have ever used. have a lot of fun with it.
Yeah I couldn’t agree more! So versatile
Cooking on a Kamodo Joe while wearing a Webber t-shirt. School boy error. Brilliant 😄
Im not one for brand favouritism ;)
Nice pizza :) if you throw some sea salt on the stone just before the dough goes on it goes along way! Oh and olive oil on top!
Shivers thanks for the tip! I’ll try that out for sure
Semolina flour is a good choice
what?
You are the 3rd person on RUclips that I have seen putting objects between the heat deflectors and the actual stone. I have yet to try out pizza on my new classic iii but the instructions that come with it indicated that you put the stone directly onto the heat deflectors. Has anyone tried both ways to see which is better? Thanks for the video great job. Another comment that I made was the addition of semolina flour under the pizza which adds to the flavor/texture as well as let’s it slide off the peel freely.
Thanks for your comment, The gap between the heat deflectors and stone comes as a recommendation from John Setzler, from Man Cave meals, His theory is that this prevents the stone from becoming too hot and cooking the base of the pizza much faster than the top. By all means try it both ways and see what results you get, as everyones heat, dough, environment will differ slightly! Happy grilling!
From experience, having a small gap under the pizza stone that allows some airflow stops the pizzas sticking or burning and gives great results.
I tried it yesterday with the spacers and the bottom of the crust was cooked pretty well. My issue was more with the middle of the crust which i think was either because i didn’t roll it flat enough, or the fact I couldn’t get my temps up to the recommended temp of the dough (425). Long story on the temperature issue, which won’t happen again. The spacers idea makes sense to me.
Very nice 😃. I know everyone is using bolts between the deflector and the pizza stone. But why couldn't you put the deflectors on, say, the middle, the grates on top, and the pizza stone on the grates?
Hi Bjornis, thanks for watching! I guess you could but the issue here is there would be too much heat in that air gap, and the stone would still get too hot, thats only theory though as I've only tried this way once... and the pizza bottom burned, i actually made a video about it here - ruclips.net/video/-9Yjn2M75IU/видео.html
im not positive but i think the first few cooks supposed to be lower heat..
Yes, thought that too. 160C max? But the KJ survived and pizza was delicious :-)
dussie920 for long term it can cause problems, definitely
I agree, I would never go for such a high temperature for a first cook.
Relax guys..... she’s fine 😉
@@TomVoyageuk for now...
One tip for you you using kamado joe not wood oven so you don’t need to turn your pizza because temperature is the same from all sides in kamado joe
Thanks for watching! 🙂
That looks great, going to have to get myself a Kamado Joe. (Looks at MacBook Pro 16 ... why did I get this? I can't cook a pizza on this.)
Thanks for the comment! I'd highly recommend them they're great fun to cook on, and nice to lear new skills also
Great video the pizza looked delicious. I'm curious, though, having used it for a year if you learned anything new that you would do different? I recently purchased a Kamado Joe Classic and I'm about to cook my first pizza on it.
Thanks for the comment! Really my only advice would be to take your time, and plan in advance. Many times i have planned to cook pizza on the kamado, but only left 30 mins or s before putting the pizza on, Kamados heat up slowly and can take 45/50 minus to get the heat well distributed around the dome, so make sure you have time, and light it up well in advance.
I'd also suggest trying out different dough recipes to find one you like, that works well in the higher temps kamados can reach!
@@TomVoyageuk Thank you, I appreciate your quick reply!
I find due to having no direct flame cooking the top of the pizza, I need to cook at a lower temperature (around 600 f) so the top and bottom finish at the same time. You may be able to adjust the dough liquid % to adjust for it though.
before use, twist the naturel waxed fire lighters. you should try it once =^-^=
btw wasn't there in the instructions of a kamado joe to make bring the tempature up to 483F for the first 3 times? :O so that it would not crack... becouse of transport ;o that it could become damp.
in my case it was like that could be a regional thing...
Thanks for watching! 🙂
Are the deflectors and pizza stones the same thing? Just ones cut in half?
Im not 100% sure that they are the same material, but they certainly feel the same!
I like your sunglasses, which are they?
Thanks! They're by a company called Arnette, I'm not sure which model they are though?
Tom Voyage thanks for your video, thinking of buying one of these. No regrets then?
Why did you have charcoal on top of the stone?
Hi, thanks for the comment, where in the video did I use charcoal on top of the stone?
@@TomVoyageuk 4:03 the black substance on the stone when you placed the pizza on it.
Sullivan's Papa ah right I see what you mean. This isn’t charcoal it’s actually the burned on corn flour from the pizza before it
@@TomVoyageuk Cheers!
Why not put deflectors in, and the pizza stone on the gates? I don’t think ceramic would hurt then... or am i wrong?
I only leave the gates out incase i need to add charcoal during the cook, its less hot things to move, it would work either way though, but having deflectors in the lower position may mean the pizza will bake rather than scorch, and not give that authentic fired taste? try it out though and let me know how you get on =)
Tom Voyage did you add wood chunks in with the charcoal, if so how many would you recommend?
Thanks for the great tips. What brand/type is that lighter you use there?
Hey, thanks for the comment, I'm not really sure of the brand but I've seen similar ones in bakery stores and online for toasting creme brûlée's etc.
what is that blow-torch lighter thing? sick!
Todd Schaffer It’s just a small blow torch bought from a kitchen shop. They usually use them for cream brûlée!
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Tom Voyage are those better than a handheld charcoal chimney starter thingy?
You forgot to add toppings
Thanks for watching! 🙂
Your pizza is burned 🤭
I think its ok, i like a bit of a charred crust ;)
no