Kamado Joe DoJOE Pizza Accessory
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- Опубліковано 25 лип 2024
- Here are some first looks at the Kamado Joe DoJOE Pizza Accessory along with a brief tutorial on how to set it up and use it to cook your pizza! I used the recipe that is included on the DoJOE instruction sheet to make the dough for this pizza.
#KamadoJoe #DoJOE #PizzA
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This was a super-helpful video and the best one I’ve seen explaining how to use the Do Joe. It worked perfectly. Thanks!!!
Just got my doJoe. Unboxing...all was well so I fired it up. It’s pretty awesome. Some fine tuning with the fire next go around though. Awesome product
Nice Job! We just got this accessory as as gift so were trying it out tonight based on your tutorial. Thank you
I’ll use mine for the first time tomorrow. It’s a bummer that the max temp it 700 because apparently some kinda of pizza are best when cooked between 800 or 900 but I suppose for that you could just cook in the Kamado Joe directly on the stone. Anyway I am excited to try this. It’s not the most necessary accessory but should do the trick.
Price? If you have already spent over a Grand on the Kamado Joe, what is the worry over cost. They can be bought for less than list....I just ordered one. Yes, I have made pizzas on my stone in the Joe. Works well. But this...is as close as you can get to a real pizza oven for a fraction of the cost. Fully functional, having the opening and the design of the parts to direct heat properly make it so much better than lifting the lid multiple times. We all know we peek too often. I also very much like the ability to be able to stick my stainless sharp rod into the oven without raising the lid to pop the dough bubbles before they get big. Makes a better pizza! Looks good too. I can see making multiple smaller pizzas with different toppings for entertaining. This is the perfect setup for that.
I was able to flawlessly use a Joetisserie on my XL Big Green Egg. Any idea if this will fit/work. Only ask because of the statement "it rides on the gasket"
Can we see more pizza videos. I want to see more of the dojo in action.
Nice looking pizza and good review.
How do you shut down the grill once you’re done cooking? I’m guessing you need to take the dojo out. But where do you put it if you only have the small side tables?
Hi i see that the top vent still has some condensations problems (you can see the traces on the left over the "k" and on the top of the dome). Did you solved them with a new release of the top vent? Thanks a lot and great video by the way :-)
Wonder if this would work with the vision s series.
Awesome product by Kamado, sure with BGE was making cool things like this!
I had a problem installing my deflectors, the instructions seem to signify that they install To the right and left, but if you look closer they install front and back, I hope KJ Makes this a little more clear in future reprints of the instructions, otherwise the dojoe worked great, and turning was really not necessary
I'm about to try mine, tonight!
As always John - great video! When you say you close the top vent - you mean close it completely or just swing it closed but with the dial still open? Also - how long will the KJ hold temp so how many pizzas could you theoretically cook before adding more coal?
@@KamadoJoeGrills are you aware of anyone who tried to add wood/coal to keep the temp up with the dojoe insert on? Seems straightforward lift, slide, add fuel...just concerned about lifting a 600 degree dojoe
I opened up my box and the pizza stone is broken in pieces. Where am I supposed to get a pizza stone to fit.
What is the diameter of the pizza stone on the classic size. Just wondering what size pizzas i can cook
Can this be used on a Kamoda Vision Grill?
Do the deflector half moon stones come with the DoJoe?
Hi John, great video. Thanks for sharing. Question, how wide is your metal pizza peel? Thanks!
Leendert Bolle My question as well.
Right. Need to buy a peel
I like how KJ is always innovating for us passionate grillers. There's no reason not to use your grill almost every day!!
I know im randomly asking but does someone know a method to get back into an instagram account?
I was dumb lost the password. I would love any assistance you can give me.
@Knox Zavier I really appreciate your reply. I got to the site on google and Im in the hacking process now.
Takes a while so I will reply here later when my account password hopefully is recovered.
@Knox Zavier It worked and I actually got access to my account again. I am so happy:D
Thank you so much, you really help me out !
@Alden Jamal no problem =)
really want the charcoal basket but its not on the KJ store still
Good video. I'll have to this
Expensive novelty. I bought the doJoe with my new Big Joe 3. I do love the wood fired taste/feel of what I'm able to produce. I'm still working with the temperatures, I was expecting to be able to cook at 6-700 and thus far have been stuck at 550. I can cook pizza in my oven on the stone in 10 minutes for a lot less hassle. I have not 100% decided it was a waste of money, but it's no slam dunk have to have accessory.
I've been making pizza every Friday since the beginning of the year....so many variables make this both a fun and frustrating experience. To get to the high-end temp 700+ I need to use premium lump, Jealous Devil or FOGO, and an almost full basket (more than shown here). Big green egg lump I wasn't able to get much over 600. A cheap lump from Walmart (rocks and dust) will get you over 600 with a full basket but will burn out very quickly.
Nice video! I like that it is sort of set it and forget it (close the chimney and let it approach 550F). Still, I don’t think that this gadget offers much in convenience or a better pizza. I’ll definitely pass on it. Thanks for the thorough review video.
So you keep your top completely closed while you cooked the pizza?
I got the DoeJoe for father's day. Worked great! How are you supposed to shut this thing down? It burned my finger with leather gloves on when I tried to take it off. I hate to waste all the fuel. Better gloves I guess....
Could you cook a Naan bread on this? I have been trying to work out how to use my Kamado Joe as a Tandoor for some time. I have tried to cook naans on it a few times, but they also come out flat and dense like shop-bought naans, not light and fluffy like you get in a restaurant.
No problem, thank you very much for your reply.
Another cool innovative by KJ. They are leaving other kamado grill companies in the dust.
I used the DoJoe first time and worked well. 600 degrees and got great results for four pizzas. 6-8 minutes each. Tonight I tried again at got it to a consistent 600 degrees for about 7 minutes but the second pizza burned a little on the bottom. The third burned very badly in about 6 minutes and by the fourth pizza, the bottom burned and started smoking and basically had to be taken out. The top was still uncooked (raw) and the bottom was totally black. I used parchment for the first three, but thinking that was the problem, by the fourth we just set it in without anything else. Any ideas? Seems like I should be able to cook at 600 degrees without burning.
Does your pizza dough recipe contain sugar? If so that could be the problem.
The reason for that is that the pizza stone is getting too hot. Yoy need a dome temperature of at least 700 degrees to bake a pizza. As soon as the temp goes down you have to bake the pizza for a longer time then when the temp is above 700 degrees. The stones however remain hot. Too hot and that will burn your bottom. The DoJoe is a useless accessory. It takes too long to heat up and goes too fast down in temp while ste stones are getting too hot.
Where did you get the spatula to slip pizza in and out?
I followed the instructions to the letter, and once I set the DoJo in, I couldn't get the temp past 450 (520 using infrared). What am I doing wrong? More charcoal? Welcome advice.
You probably need more charcoal. I had a similar problem, and then I really loaded it up, and I got the desired temperature....
Question - will the DoJOE work with the older version of the Joe? (the ones with the felt gasket)
Hi Chris! Yes - just make sure to select the correct size (Big Joe v. Classic)!
Hi John, we always enjoy your videos ! We just bought out KBJ3 and are very excited. I cooked a couple of pizzas last night and they turned out great. Just had a quick question. How long could the KBJ3 sustain temperatures of 550-600 with a full fire box? I let time pass, opened up the top bent fully thinking that could rise the temperatures but did the opposite. I noticed the Joe dropped to 500 and I had Trouble getting it past 450. Any advice ? Also I want to try to cook at 600 for a Neapolitan style . What are some tips for heating up to those temps ?
I’d love to know the answer to this as well!
I didn’t get an instruction sheet with mine, so no recipe. Where can I get the paperwork?
Did you end up finding it? I can always take a picture with mine if not.
Used the Dojoe yesterday and following the manual they said the temp must be 230 Degrees Celcius (450F) but the bottom of my pizza was a little to hard. Who knows the solution to solve this?
For a pizza you need a temp of at least 300-350 deg celcius and it takes 3 to 4 min before it is done.
I got it with the newly released version iii KJ. I used the DoJoe tonight and it works awesome compared to using the regular KJ pizza stone on my version one Big Joe. I recommend buying it.
I've made many many pizzas on the KJ. This is the same thing without having to open the lid. Ease of use, sure it wins, flavor I highly doubt it.
s1nergy21 Better flavor too.
@@jameshite4820 I dont really see how it can be a $250 improvement. Same temp, same lump, same smoke. Adding some fresh air to the mix adds more flavor? I just don't see it.
s1nergy21 Yea it’s true. Better pizza.
I call bull shit, unless u never used ur deflectors and a spacer between ur pizza stone. To stop the bottom burning/over cooked
Does anyone know why it is limited to 700 degrees? Proper Neopolitan pizza is often cooked in 900+ degree ovens.
The coating will peel I'd assume
How much does it cost??
I have a question concerning the half Stone heat deflectors... once they're installed, it looks like you can't take them out...am I correct or am I missing something... if this is the case I need to buy new heat deflectors. Please advise
You need two but not two extra. They slide in and out for other cooks on other days.
Hi Peter! The heat deflectors are removable!
@@KamadoJoeGrills TY!...I figured it out right after I sent the message
My DoJoe has a little gap between the unity and the Joe lid
Will this work on classic 1
Yes
That was not the same pizza stone that came with my DoJoe. Mine came with a generic non branded stone. Thanks for the tips on the setup.
@@KamadoJoeGrills So did mine.
So KJ doesn't send another stone?
@@paulf1177 I ordered mine from Atlanta Grill Company and they apologized and sent me another one the following day. Great customer service.
Thanks I'll consider them when I get serious about Kj
Can you cook neapolitan pizza if it cannot go over 700 degrees?
Robert Gilkey they say that 700 degrees is the minimum temp to cook a Neapolitan pizza without the dough drying out too much. Ideally 850-900 though for a 90 second cook.
@BachieGaga 9 how did you reach 900°? Using the KJ and DoJoe?
Needs a front steel cover toclose off the opening like a traditional pizza oven so you can shut it down and not waste fuel
Love my Joe, but pizza ovens need to achieve temps of 900f. I was excited about this accessory, but they need to revamp it to something that can burn way hotter before it appeals to me.
I thought so as well, but due to the different positioning of the heat source compared to your traditional pizza oven, this seems to work fine at 650.
Depends on what style of pizza. A Neapolitan pie with a high hydration dough and a target 90 second cook time certainly requires those higher temps. With a low hydration New York style pizza a lower temp might suffice.
@@antonc81 Pizza is Italian, New York style is not a pizza. ;-)
I am waiting for my Kamado Joe to arrive, but I have been cooking Neapolitan style pizza in my oven at 550 with excellent results using Ken Forkish's 24-48 hr pizza dough from The Elements of Pizza. He has adjusted the moisture content of standard Neapolitan dough to cook at lower temps for a longer time to achieve results comparable to certified Neapolitan pizzerias. It may take an adjustment for the higher temp (if I can get the Kamado up to 700) but I have no doubt it is possible to cook Neapolitan style at temperatures lower than 900.
I am a Joe Jr consumer, and I feel like the niche of the Joe Jr consumers like myself have been left behind on those improvements Kamado has done only for the Classic and the Big Joe only. Kind of frustrated here!!!
I’d love to see Kamado starting working on the rotisserie and pizza accessory for the Jr as well!
I would be content with the kontrol tower and mesh gasket.
Nice accessory but my 5 year old big Joe with traditional pizza stone's doing great. I'll pass for now... Not a must have. Nice review btw
Cool but..I’ll stick with my 3 bricks between my heat deflector and stone. Been working great for the last couple years. And I make a lot of pizzas.
Can you elaborate?
Jay Spies I Put my ring on, then place both halves of heat deflector. I use 3 standard bricks wrapped in foil. I place them directly on top the heat deflector in a triangle position. Then put the pizza stone on the bricks. It leaves a nice gap so you don’t burn your crust. Works amazing!
@@bigmike8397 Love it, thank you! Probably also gets the pizza closer to the dome, which is the hottest part...
@@jayspies9860 I use 3 stones. You just need a nice 1.5"+ gap so you can cook a pizza at 550-600F for 8-9 mins and you wont burn the bottom. Great tasting!
Bricks would seem to be better than galvanized fittings. My concern is lead or any kind of poisonous gasses.
hm nice,
John u asked for comments,
here i go.
i miss a lid to close the insertopening for the pizza, not let to much heat escape the opening,
also the heat vents over the handling and front of the grill,
makes u need to clean a bit more, and the handle may be get a good bit heat to,
i normaly fire up my kamado to tempearture then throw in the pizza on my Stone ( have a much bigger pizza stone then the original Kamado Joe), and close everything to let the pure heat do what must be done, works for me doing one single pizza, when the temp goes down my pizza is ready
i see the benefits of the dojoe if u have to make more pizzas on partys, and it looks cool...
but for me the important feature, is to save the world, and its not by heating it up with an escape Opening for heat , wich i cant close to trap the heat inside, and will burn my charcoal even faster.
i think whats missing in this design is a door to close , and annoter plate on top of the Pizza to redirect the airflow from front opening to the top vent, so u can perform the Party style, the idea is nice but for me i think the dojoe is not fully thought over, comparing heat loose and save the planet.
I agree completely. I went to purchase this, however in looking at the design I cant justify the extra expense of $300 to put it on my shelf of other kamado related items. The big kicker was no insert to snuff out the fire. For the cost it should really come with a plug shaped to fit the opening with a handle and gasket around it. I love the concept and the the cool factor but I really dont want to walk away from an open grill with a device with a 700 degree limit in it and walking away to let it just burn out a whole firebox. Suppose with the unrestricted airflow it goes to 900 degrees. As always Kamado Joe keeps innovating the kamado game but they're 80% there with this concept.
Can we cook bread into it?
Yes, we have seen lots of #TeamRed bread cooks on our feed!
How does the cool down process work?
Can I remove the doe-joe and my pizza stone and heat deflectors won’t crack from the change in temperature?
Letting it cool down naturally takes such a long time and burns out the remaining charcoal that I could use for another cook
I actually have the same question ? Any advice John .?
I had the same question. On my side, I let the Kamado drop to 350 F and use my glove to take the Dojoe. I put it on concrete near bye.
What's the cost?
$249
On sale at ATLANTA GRILL COMPANY for $199
Care to send me a care package? Joe Classic with all accessories, Joetisserie and Dojoe?
I have the big joe 2. Is it worth the cost? We cook pizzas almost every Friday. We make 4 to 6 pizzas (we have a big family). I am abe to cook the 6 pizzas in less than an hour so was wondering if it is truly worth the cost.
Also what coal do you use.
Charles Mills I used mine for the first time today. Cooked two pizzas back to back in about 8 minutes apiece. The temp was perfectly stable throughout both (about 650). Based on that you should have no trouble cooking 6 in under an hour. Use a lot of corn meal on the peel or you’ll have a tough time getting the pizza off the peel and onto the stone!
game changer... got 650 degrees and it works great...
OK - 650 was a bit too hot... I'm going to try again tomorrow but hold the temp down to more like 500 or so... I think the bottom vent will hold the temp down...
Thank you for this.. I'll have a "Luuuooke" :-) just rubbing ya
It doesn't close? Interesting i suppose.
Josh Cc600 why would it need to close
Typically would fired ovens aren't closed either.
In Italy we cook pizza at 400c
Wood fired pizza at 400? That's funny.
@@EnemyOfEgo celcius not F
@@EnemyOfEgo its Italy not f-ing murcia
At the point where I feel KJ is ripping you off. I have $700 in accessories for my Big Joe and I'm done. Prices are out of control. Cooked many pizzas on the stone, this is just something to waste your money on. You don't need to spend 45 mins getting ready when you use a pizza stone. Also seems it cooks faster with the lid closed anyhow.
Yep
Tutto molto chiaro, ma sull'impasto della pizza e relativo condimento tocca esercitarsi ancora un pò 🙃
Why do you heat your kamado without the Dojoe? Now you have to heat it twice to get up to temp. And if you leave the top vent a bit open wouldn’t you get a higher temp? Regards
Peter Prinsen Don’t let it get above 700F 😉
I was so excited ...until I heard about the 10-minute cook time.
its too $$$... with the pizza stone and the doJoe.. its like $350
The DoJo comes with a pizza stone, so it’s ready to go at just north of $200. Definitely a luxury accessory, but nowhere near $350.
I bought a DoJoe and I must say that I am deeply disappointed. It consumes an inordinate amount of fuel and even then it only maintains a decent temperature for a short amount of time. My pizzas on the KJ are much better without it.
Lol, 5 minutes, that's not a pizza. No cornicone, no char on the base. Absolutely waste of time.
I own the DoJoe. It's a useless accessory that ads noting to the kamado joe.
A waste of money!
Kamado Joe warranty policy sucks. Their customer service is even worse.