Kamado Joe DoJoe Accessory. This was our BEST BBQ PIZZA, can it rival a wood fired pizza oven?

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Can few hundred bucks convert your BBQ into a real wood fired pizza oven? A week before getting my Kamado Joe DoJoe pizza accessory for the Kamado Joe Classic friends had us over for pizza on their dedicated pizza oven. Without out spending thousands of dollars on a dedicated backyard pizza oven I wanted to find out if the DoJoe was up to the job.
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In this video I will cover:
- Kamado Joe DoJOE Pizza Accessory overview
- How to make Bobby Flay’s pizza dough recipe for a BBQ pizza
- Tutorial on how to set up the DoJoe and use it to cook your Italian style wood fired pizza
#dojoe #kamadojoe #pizza

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Опубликовано:

27 апр 2020

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Комментарии : 416

@MrDoughyman 4 года назад

I just love your simple, straight to the point videos. I've been binge watching your videos, having learned a lot of tip and tricks. Pizza will be on the schedule next weekend. Just without the DoJoe.

@SmokingDadBBQ 4 года назад

thanks so much. based on demand i am doing a DoJoe vs. non DoJoe side by side next week

@AshKickinBBQ 4 года назад

Wow, that accessory for the Kamado Joe is awesome! Excellent looking pies, James! Great video!!

@SmokingDadBBQ 4 года назад

Thanks so much bro

@johnlendrum5957 3 года назад

I have just purchased the DO Joe attachment and your video has been really helpful and look forward to usiing this weekend. Thank you

@SmokingDadBBQ 3 года назад

Glad it was helpful!

@peterdench2644 4 года назад

Decent video, and channel pal. Good to see well produced content that has different cooks, and ideas to the usual stuff.

@SmokingDadBBQ 4 года назад

Peter Dench thanks so much Peter. Anything you’d like to see let me know

@TheSillyKitchenwithSylvia 4 года назад

Awesome that the Kamado has that insert! I love a good pizza and you can't go wrong with wood fire style!

@SmokingDadBBQ 4 года назад

Thanks so much Sylvia.... this was worth cheating on keto for lol. Back on the bandwagon sadly lol

@pigseyebbq 2 года назад

I'm given my DoJoe a try for the first time this weekend and this video is very helpful. Thanks!

@SmokingDadBBQ 2 года назад

Have fun!

@SmokyPasturesBBQ 4 года назад

That's one of my favorites so far mate! Love the DoJoe

@SmokingDadBBQ 4 года назад

Smoky Pastures BBQ awesome. Thanks so much

@raymondbillups2002 3 года назад

I have a DoJoe and I’m using it tonight for the family. Thanks for the video and I just subscribed to your channel.

@SmokingDadBBQ 3 года назад

awesome and welcome

@chbrandt 2 года назад

Loved the video! Would be very interested in seeing you do a video using their deep dish pizza stone!

@SmokingDadBBQ 2 года назад

Great suggestion!

@tuulakareketo4563 3 года назад

Fantastik, looks great and easier than I thought. Thank you for interesting videos.

@SmokingDadBBQ 3 года назад

Glad you liked it!

@remkooudeelferink3017 4 года назад

Hi, just bumped onto your channel, great videos!!! I ordered the KJIII yesterday, and this accessory (and also the spit) is on my shortlist for expanding my gear and cooking options.. Keep on grilling!!!

@SmokingDadBBQ 4 года назад

Remko Oude Elferink congratulations Remko, welcome to many years of fun. Feel free to shoot me any questions as you’re learning. Happy to help

@remkooudeelferink3017 4 года назад

Thanks, i am grilling and smoking now for 3-4 years on a weber kettle, it is working, but has is difficulties/limitations on controlling temperatures and cooking methods.. A Kamado gives me all the options a want from low and slow to extreme hot pizza temps.. Looking forward to the next step, it will be delivered in 6-7 weeks because it is out of stock everywhere in Europe. But untill then i will get some more cooking ideas from your video's..

@SmokingDadBBQ 4 года назад

Remko Oude Elferink amazing. My neighbour just switched from a kettle for the same reason Congratulations on the new grill and hope it arrives soon

@tyoglesby5768 4 года назад

Plenty of useful information and insight. Nailed this video with awesome commentary. I’m back in.

@SmokingDadBBQ 4 года назад

Awesome, thank you Ty..... and at least 30% fewer "ahs" right? lol

@adamcastro4425 4 года назад

James today I received Kamado Joe classic you are the reason why I made that smart decision. Thank you for making videos for us much love from Sugar Land Tx.

@SmokingDadBBQ 4 года назад

Adam Castro congratulations Adam. Feel free to ping me with any questions. You will love it

@kappatvating 4 года назад

Adam Castro did you get the really big one or the 18 inch one I’m still deciding what to buy. Part of me thinks the big one to have more real estate but I’m worried it will be too big (if that’s a thing).

@SmokingDadBBQ 4 года назад

Steven Coffee don’t think I’ve heard anyone with buyers remorse for getting the big Joe

@adamcastro4425 4 года назад

@@kappatvating 18inch one I think that's the best one to start out with. It's a good size and wont regret it.

@markcrewse404 3 года назад

James, love this video! We are in the process of planning a outdoor kitchen build project and your videos have helped to convince me that team Red is the way to go! My wife makes an amazing pizza dough and sauce. Right now we make really good pizzas on using pizza stones on my Weber Genesis II propane grill. However, with with the new setup I'm definitely going to adding a Komodo Joe Classic III grill. I wasn't sure how the Joe DoJoe set up worked and why it makes sense to buy this accessory vs. just placing our current pizza stone on the Komodo Joe Grill. Thanks to your excellent video I now clearly understand how the DoJoe works and why it's beneficial to make great wood fired pizzas. I'm going to watch your beef brisket video now because your creation looked amazing! Thanks for making these videos!

@SmokingDadBBQ 2 года назад

thanks Mark

@SaltyTales 4 года назад

Brother that looks like a perfect pizza to me!! Love it! 😀

@SmokingDadBBQ 4 года назад

Salty Tales Cooking thanks so much Ninja. Much appreciated

@CookingWithCJ 4 года назад

That is too cool brother! Good stuff!

@SmokingDadBBQ 4 года назад

Cooking With CJ thanks CJ

@warrenratliff3243 3 года назад

Love your video! Your directions are terrific, James, and it was easy to get the DoJoe up to 675. Thank you! The first couple of pies are amazing, but then the temp slides steadily down to 500 which just wasn't as good. I see where you say below that you've been able to do a dozen pies without losing temp. How are you managing that?

@SmokingDadBBQ 3 года назад

Glad it helped! I toss a large chunk in right before the DoJoe goes on. make sure to close your top vent completely within a few min. this helps speed up getting to 700 and your not just burning all your lump while the temp reads below 700 when it actually is

@411pups 2 года назад

Awesome video as always James! I'm having trouble getting temps over 600 even when adding some big chunks before putting the DoJo on... after I read the comments on here I checked the seal and sure enough there is a decent gap between the DoJo and the KJ in the rear half of the DoJo. I just ordered a high heat gasket to put on the DoJo to hopefully seal it off to get better temps.

@SmokingDadBBQ 2 года назад

it can slide around a fair bit to help get a good alignment as well, but the gasket is good as it helps protect your base gasket so either way a good idea. is your dome gauge calibrated? any air restrictions (centred firebox, no ash build up)? Fogo, KJ and JD all want to blast to the moon for temps Also, don't forget to close your top vent. you can wait to long to build heat and burn up all your fuel while the heat is going straight out the top. close the top vent shortly after installing the DoJoe

@JoaquinChea 3 года назад

Very cool, I gotta try to make pizza 🍕 thanks for sharing.

@SmokingDadBBQ 3 года назад

You should! so good

@kl9226 4 года назад

Would have loved to see a shot of the bottom of the pizza to see what kind of char you got with that setup and use of parchment paper. Great work on the vids! I'm about to do my first cook this weekend and using your vids as my guide.

@SmokingDadBBQ 4 года назад

K Leung thanks. I will take a picture next time

@michaelgelatt8995 4 года назад

Great channel. Love the brisket video. Helped me FINALLY conquer my 1st brisket recently. Love doing pizza on my Big Joe but don't have the DoJoe. May need to get one now! Would love to see the bottom crust of your pizza's though. From my experience, it's hard to get a crispy crust without totally overdoing the bottom. Have ruined too many pizza's with black/burnt crust. Maybe the dojoe would help. Thanks!

@SmokingDadBBQ 4 года назад

Thanks so much Michael, just did a pizza on the Joe vs. the DoJoe side by side last week.... think you might like that one

@gennadiybogdanets8490 4 года назад

What a great accessory! I have an Akorn grill and I have made pizza on it and it turns out good, but man this makes it Super simple. Been looking at the Kamado Joe grills , just tough to pull the trigger they are pricey!

@SmokingDadBBQ 4 года назад

Grilling With G thanks so much for watching. Awesome that you are following along, 99% of my videos can work for the Akron

@kappatvating 4 года назад

Jamesssssssss!!!!!!! Perfect video. I was so excited to see this. Ok love the idea of the parchment paper I thought it would melt or get stuck to the pizza but wow! Great video. Can’t wait to get home and buy one of these.

@SmokingDadBBQ 4 года назад

Steven Coffee thanks so much Steven. Stay safe

@judybanks133 2 года назад

Thx. for the vid. Lots of good info there. Placed my KJ3 on order today. First wood burning grill I’ve ever had. Can’t wait to try your tips and tricks. Do you have a link for your pizza paddle?

@SmokingDadBBQ 2 года назад

it broke on me so i wouldn't recommend that one lol

@tomkay-bradley3001 3 года назад

Awesome man. Love the positivity

@SmokingDadBBQ 3 года назад

Appreciate it!

@dennispkim Год назад

Great videos James! How many pizzas can you make with one load of lump? Any tips on extending the cook time? How would you add more fuel if needed? Thanks!

@andylarson8938 4 года назад

Great content! Cheers.

@SmokingDadBBQ 4 года назад

Andy Larson thanks so much Andy. Much appreciated

@brettclarke9398 2 года назад

Love your videos! Super helpful and informative. Where did you get those gloves and the pizza spatula? Keep up the awesome content!!!

@SmokingDadBBQ 2 года назад

High heat gloves - amzn.to/33Ijdhk The peel broke so i don't suggest this one

@gpowerrocks4859 4 года назад

Thanks a lot for this video 👍🏻🙂

@SmokingDadBBQ 4 года назад

GPower Rocks thanks so much for watching and commenting

@MrU105807 2 года назад

James, another great video. Thank you for the effort that you make; it's really appreciated. I used my DoJoe for the first time last night. It was a bit courageous as it was my first cook on my new BJ3 too. It was reasonably successful, except I started too late in the afternoon and it was difficult to see what was going on through the open vent, but that problem is easily fixed. I do have a question, do you just let the grill burn out naturally when you have finished cooking or do you remove the Dojoe so to preserve the fuel? If you do remove the hot (very very hot) Dojoe, what type of gloves do you use for this task?

@jasonmarkovitz4605 2 года назад

I was wondering the exact same thing. Thanks for beating me to the punch, Paul!

@stevenr221 4 года назад

Hi James, I just bought the Big Joe 3 & DoJoe! You’re my go-to video on getting started. What pizza peel do you use? Deciding how long GM a handle I may need...and wood vs. metal peel

@SmokingDadBBQ 4 года назад

SteveR thanks Steve. I bought one that folds up (wood handle) so I can store it in the drawer when not in use. I like the thinness of metal for sliding under the pizza

@mkaz411 2 года назад

Your videos are the best for shortening the learning curve on Kamado cooking. My Big Joe III is finally going to be delivered this week and can't wait! Curious as to the brand of the folding peel you have and do you like it? There are quite a few to choose from online and hard to judge them without handling them. Thanks, and happy grilling!

@SmokingDadBBQ 2 года назад

thanks so much, they all break eventually i have found so i would start with cheap as you're going to replace it every few years if your luck is like mine

@mkaz411 2 года назад

@@SmokingDadBBQ Thanks. I ended up ordering one with a removable handle.

@henrykrinkle5353 2 года назад

If I didn't have to go to my brother-in-law's house for a meal this evening, I'd be rocking my Do Joe right now. I got a good deal on one and it arrived during the week so I've not had a chance for the trial run. Thanks for another refreshingly clear and informative video. D-day is tomorrow! Just to update, the first experience produced mixed results and I'm sure that with more practice Improvements will be made. However, it seems that the Do Joe doesn't quite rest evenly on the Kamado. Despite adjustments, there remains a good 1/4" gap at the back of the of the oven. The result was that the heat really struggled to get past 550f and typically hovered around 500. Is this normal?

@amandaowensby6039 3 года назад

Thank you so much for all your videos! Learning a ton as I go. So question on the DoJoe.... I just can't get it up to 700. 575 at the highest, so far. How much charcoal are you putting in when starting? I tried your truck with throwing on a few bigger lumps right before throwing in the DoJoe..... didn't help me tonight either.

@SmokingDadBBQ 3 года назад

did you close the top vent? if not the heat escapes while your fuel burns up

@johnhill2550 4 года назад

Heck yeah do that side by side. Also love it you can cook pizza and clean the kamodo while your cooking

@SmokingDadBBQ 4 года назад

Thanks so much John. Yes the benefit of these temps is you have a clean grill when you're done lol

@aonehs 4 года назад

Crazy question how do u clean it while cooking a pizza? Please tell new to the Kamado family

@SmokingDadBBQ 4 года назад

shenoa harris he means that the high heat cook for pizza burns off any food residue anywhere inside the grill so it looks clean inside afterwards

@mclark2330 4 года назад

Great video!!

@SmokingDadBBQ 4 года назад

Michael Clark thanks Michael

@MingFau 2 года назад

Love your videos! Bought my BJ3 largely due to you. Question re the DoJoe: how do you shut it down? Because there is open air with the DoJoe installed even with the top and bottom vents closed, it takes forever for the grill to cool. Is there any shortcut for this?

@SmokingDadBBQ 2 года назад

this along with the lack of gasket on the bottom of the DoJoe to protect your gasket on the Joe is the biggest limitation of the DoJoe. I know some people have had a metal cutter make a door that blocks the front. I have a concrete table so i found it best to just remove it and let it cool off on the table and then i can shut down normally. otherwise nearly all the coal will burn overnight with the vents closed

@HarmonHeat 4 года назад

What a cool accessory bro! I love real pizza and could eat it All the time

@SmokingDadBBQ 4 года назад

Much appreciated

@martijnvandeweerd1579 Год назад

Great video again . Learned a lot from your cookings. Keep it up. I see a lot of Chili cookings on different social media groups, did you ever do one ?

@SmokingDadBBQ Год назад

thanks, you're in luck .. did a new one last week - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5COVHduYok4.html and a white chili the week before - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vyOg368R35w.html

@bruceharrell1754 4 года назад

Great video. Still debating a purchase of the KJ 3, but after watching your videos on Brisket and this, I am about ready to pull the trigger. What's the biggest size pizza you can put into the DoeJo?

@SmokingDadBBQ 4 года назад

Bruce Harrell thanks happy to answer any questions. It’s 15”

@johnveall2508 3 года назад

Got a kj pizza stone with my bundle, ace pizza, concerned that it says heat to 425f is it safe to crank up to the higher temps or will it crack, love yer vids, the family are amazed I have become an overnight bbq ace, I owe you loads 👊

@SmokingDadBBQ 3 года назад

KJ stone for the DoJoe says max 700 which I have done many times with no issue

@peimanmalekmarzban4633 2 года назад

Awesome James.

@SmokingDadBBQ 2 года назад

thanks

@dannyspence4050 Год назад

Question: James, it looks like you put the parchment paper in with the pizza, but the temp on the stone will burn the paper. The first pizza i made was too heavy and i could not get it off the paper. Do you have some steps for getting the pie off the paper or how to get the parchment out easily before it burns? Thank you!

@PalaceFan 4 года назад

I'm loving my pizza on the Joe at the moment, without DoJoe, one concern I have with the DoJoe is the ability of shutting it down to save lump and snuff it it. I'm guessing amd let me know please, it just burns all the fuel you chuck in. Great video!

@SmokingDadBBQ 4 года назад

James Simmonds thanks James. It doesn’t burn all the fuel but I suspect it uses more than it would otherwise so I just take it off when I’m done and shut down normally.

@jeffrey8859 4 года назад

Yet again great video, I would like to see an comparison between the DoJoe and the regular way in the Kamado Joe. Would this really make that much of an difference?

@SmokingDadBBQ 4 года назад

Jeffrey Verzijl thanks Jeffrey. Good idea I should try that when we have a group this summer

@SamMiorelli 4 года назад

Yeah, I agree. So far the DoJoe looks like a fun accessory, but the results don't really look all that different from what I get on mine just using a pizza stone on top of the grill grates with a heat deflector installed. And when not using it, it's quite a big piece of hardware to have to store. So I'd love to see a side by side to get a feel for where the DoJoe gives a better outcome.

@SmokingDadBBQ 4 года назад

Sam Miorelli ok will do this when we have a chance to have people over and make more pizzas

@adrianol146 4 года назад

How long will the joe stay at 700⁰f before refueling?

@SmokingDadBBQ 4 года назад

Adriano LoGreco I will have to test. Never ran out but I haven’t made more than 8 pizzas yet

@JuanCastillo-zv6ob 4 года назад

Can't wait to try this one. I was going to buy a pizza kit for my weber for $300 but I found a kamado on clearance for $215. It was a floor model and was missing deflector plate and cover. It's not a joe but it is my first kamado. And I have to say they are awesome. Thanks for showing all the tricks and giving tips to us newbies..

@SmokingDadBBQ 4 года назад

Congratulations Juan, thats amazing. Welcome aboard

@flemming5718 4 года назад

Great videos. What pizza peel are you using? I wonder what the max width is for the Big Joe DoJoe.

@SmokingDadBBQ 4 года назад

thanks so much. I have this one - amzn.to/2zcAzaa

@christophermata9328 3 года назад

When I make our pizzas, I put them in the fridge real quick to get shape after I make them and I am able to rotate them on the stone with the peel no partridge paper needed! Try it ! Love all your videos I have bought 2 kamado S since watching !

@SmokingDadBBQ 3 года назад

That's a great idea! thanks for the tip

@christophermata9328 3 года назад

@Nick K I put them on a pizza sheet and the next on deck is in the freezer and the runner up pizza is in the fridge and I offset them as I pump them threw my grill, I’ve made 10+ this way with no sticking, tip though if you use raw sausage put it on right before you throw it on the grill you don’t want that getting too cold it has to cook through ! Hope it works for you like it does for me !

@magnusolsson8379 3 года назад

James, thanks for another great video. Noticed you did not put any smoking wood in when making pizza. Is this something you’ve tried with and without?

@SmokingDadBBQ 3 года назад

haha that was a painful lesson. turns out bread takes on smoke like licking a wet tree. not pleasant so clean hot fire only for the bread cooks

@bobnimtz8015 2 года назад

Great video, thanks. Other then pizza, what other foods could be cooked on the Doe Joe?

@SmokingDadBBQ 2 года назад

lasagna, cast iron pan chicken

@raza9879 3 года назад

Loving your channel and your delicious creations. It always provides good inspiration. On pizza ... how can I balance my fuel consumption vs maintaining pizza temperatures (aprox 400c). I can get about 2 maybe 3 of them before I start losing temperature since I need to keep the vents open to keep the high temps required for neapolitan pizza. Basically, what's the best way to keep 400C for as long as possible.

@SmokingDadBBQ 3 года назад

Good question! I start a fire and build heat in the dome before installing the DoJoe. Once I am at about 260c I toss in a few more larger chunks of fresh coal and then install everything for pizza. I close the top vent and leave the bottom vent wide open and then start closing the bottom vent towards about 60% open to settle on 400c. I did 8 pizzas last weekend this way before shutting things down and still had no trouble keeping the temp stable

@raza9879 3 года назад

@@SmokingDadBBQ Sounds great. Will that work similarly without the dojoe? Just with the pizza stone and the reflective ones? Thanks heaps.

@TheSpencertang 3 года назад

Yum! After you're done, do you try to save the lump charcoal by shutting the lid or let the charcoal ride out its heat with both vents closed?

@SmokingDadBBQ 3 года назад

with the concrete table I removed it to save coal. if i don't even with the vents shut it burns 90% of it

@latouf1234 3 года назад

How large is the opening on the dojoe classic. I’m trying to see how large I can make a pizza.

@rovinggambler1493 2 года назад

DoJoe is working great. Thanks for all of the hints and tips! However, one thing I'm trying to figure out is how to save the lump charcoal when I'm done cooking the pizzas. It uses a lot of coal to get that hot and so far I'm just had to let it all burn to ash. Any way to avoid that? Thanks

@SmokingDadBBQ 2 года назад

i removed it and then shut down the dome normally but this requires a heat safe surface otherwise you lose all your coal overnight

@manutoffaloni5811 4 года назад

I might add that if you like to make it easier to slide your pizza you can use some cornmeal, it makes the crust crunchier and the dough slides perfectly without chemical parchment paper.

@SmokingDadBBQ 4 года назад

thanks

@MR-DURO Год назад

This is what I've always done too. cornmeal is best

@drome4766 4 года назад

James, I’m trying to cook pizza on a Joe Jr and I’m having trouble getting enough heat on top of the pie before the bottom of the crust is done. Any suggestions? I’m using a 13” stone above the heat shield that came with the joe.

@SmokingDadBBQ 4 года назад

are you letting the dome get hot before installing the stone? 13” may be to large to allow sufficient air up past

@ComparisonCooking 4 года назад

Oh mannnnn, these pizzas look amazing!

@SmokingDadBBQ 4 года назад

Comparison Cooking thanks so much. Was fun but over so quick lol 😂

@ComparisonCooking 4 года назад

Smoking Dad BBQ yeah that DoJoe was pumping out the heat, thought your camera was going to melt

@SmokingDadBBQ 4 года назад

Comparison Cooking 😂 it was either the phone or my fingers lol. We both moved away quickly

@tomasgulas 2 года назад

i got my KJ Junior this week, and have old pizza stone that fits inside. Definitly will try making pizza this way. I also have pizza oven (gas) and get the bottom burned because it does not cook that fast from the bottom, i like KJ because of the heat deflector, i think the pizza will be better this way.

@SmokingDadBBQ 2 года назад

have fun, just make sure its a thick enough ceramic stone and not something like a thin pampered chef. i broke on of those in my jr ... i use the soapstone now in the Jr

@davidgervais3893 3 года назад

Hi James, where did get your stand/cooking island? Look great

@SmokingDadBBQ 3 года назад

thanks so much. I built it, here is the build video - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-l-XuZaG5-ag.html

@bradwasson283 9 месяцев назад

Thanks!

@SmokingDadBBQ 9 месяцев назад

Welcome! And thank you

@nicholasmlynn 3 года назад

Looks delicious! Can you give details on what's happening with the bottom vent at start of and during the cook?

@SmokingDadBBQ 3 года назад

Yes for sure, having done a few more since, I close the top almost right away after installing the DoJoe around 500f and I leave the bottom vent wide open until temps recover. I have been landing on about 55-60% open is the right amount of air for holding 625f

@nicholasmlynn 3 года назад

@@SmokingDadBBQ that's great, thanks.

@marioouimet4515 4 года назад

Thank you what is the set up on a classic if I don’t have the dojoe accessory

@SmokingDadBBQ 4 года назад

thanks Mario. based on the comments I am adding this video to come out next week to show how to setup a classic without the DoJoe and then we do a side by side pizza off lol

@Bigdoggh 2 года назад

I’m curious about the cool down process. Do you remove the DoJoe the shut down the vents? Or just shut the vents with the DoJoe inserted?

@sheilysingh249 4 года назад

Woohoo!! Awesome

@SmokingDadBBQ 4 года назад

Delicious and Fusion recipe much appreciated. Thank you

@pizzarules3959 4 года назад

Didn’t buy the DoJoe accessory, but making pizzas is one of the reasons I decided to buy the Kamado Joe. I do a pizza night usually weekly, in your opinion is the DoJoe accessory a must? Thanks, and another great episode!

@SmokingDadBBQ 4 года назад

thanks so much Rob. it’s definitely better pizza without a doubt. I wish it was less money but then again it’s a fraction of the cost of a pizza oven once you have a KJ. I wish the paint didn’t flake and I wish there was a gasket in the bottom so it didn’t add wear and tear to my main gasket but all in all I love it ... it I was doing pizza weekly no doubt I would get one

@jimwalsh5001 4 года назад

Great video! Do you know what the temp of the stone is?

@SmokingDadBBQ 4 года назад

Thanks Jim, not sure.. need to get a IR gun to read it

@andrewbarlow7368 4 года назад

Awesome... awesome video man👍 I love cooking pizza on my masterbuilt😃 Still saving money to get my kamado Joe 🎉😁

@SmokingDadBBQ 4 года назад

Right on! Is that the new gravity fed smoker?

@andrewbarlow7368 4 года назад

Gravity fed smoker? What's that one...

@SmokingDadBBQ 4 года назад

Andrew Barlow it looks cool. Think it just came out

@andrewbarlow7368 4 года назад

I think I'll just save up for the kamado Joe, and a dojo 👍😁

@SmokingDadBBQ 4 года назад

Andrew Barlow nice. I love mine

@jaafarbarmaki4540 3 года назад

Hi James, is there a trick to remove the deflector plates from the doe joe? I remove the pizza stone but not able to remove any of the deflector plates under it. Thank you

@SmokingDadBBQ 3 года назад

you can reach underneath and push up

@englishjim6428 3 года назад

Love your videos, pizza turned out great on my Classic 2 - BUT after cooking pizza at 800° my ss firebox ring distorted way out of shape. Won’t hold firebox ‘bricks’ in place any longer. KJ said they would replace it but no timeline of when. Just a word of warning.

@SmokingDadBBQ 3 года назад

this happens especially if it wasn't seated all the way down, thats why the TP trick for getting the ring on all the way down and even is so important. Mine still are fine and i do this all the time

@Blixtt 2 года назад

Hey James, what was the bottom vent set at while cooking your pizza’s?

@SmokingDadBBQ 2 года назад

it was about 70% to hold temps with the DoJoe

@krkope8277 2 года назад

James, I'm getting close to unholstering the checkbook for a BJ3, and your videos have a lot to do with that. Question on the DoJoe: have you had any issue with the pizza stone cracking after repeated use? I ask because I know that's been an issue in some other dedicated pizza ovens I've also contemplated.

@SmokingDadBBQ 2 года назад

no issues i have had or seen with the pizza stone. it any my big green egg one have held up to repeated abuse just fine. the dojoe metal cant go above 700f so thats not crazy stressful for a stone

@bigbubbabbq3835 4 года назад

Good job!!! 🤩🤩🤩 You have to try out a mix of provolone and Swiss cheese....ahhh....turns out great!!! 🤩 Trust me ✌🏻Cheers Bubba

@SmokingDadBBQ 4 года назад

Great idea!! Will definitely give that a try. Thanks so much

@andershedstrom3048 4 года назад

Nice video!! Am into vegetables, soapstone or the metal plate???

@SmokingDadBBQ 4 года назад

Anders Hedström thanks Anders. That soapstone is on my wish list but I have the laser cut metal plate one that I could show

@BRIANVANDUYN Год назад

What was the bottom vent set too?

@briandonovan1257 2 года назад

I checked your video out on the DoJoe and decided to buy one for my Classic Joe 2. Your lead in getting it going and up to temp was very well done. But my experience was unexpected as your demo was evidently made after working out potential kinks. My 16" peel was too wide and wouldn't get the pie into the oven far enough. The result being a pie torn. I tried using my 12" aluminum peel but due to the height of the DoJoe opening being rather slim, this offset peel didn't fit into the oven either and the pie was dumped on the edge and nuzzled into place after cooking that edge enough to move the entire pie onto the stone. Overall, the third pie, tossed in from a shallow pizza serving pan, cooked as described at 700°s and there was no waiting for the stone to reheat to cooking temp between pies. But that was the only plus. I found the DoJoe otherwise, ridiculously awkward and unnecessary. I'd much rather use my larger stone in the regular set-up, even though waiting just a few minutes between cookings. Mine is for sale for 1/2 off.Oh, if I were using parchment paper as you were, it would have been a lot easier but in my 50 years of cheffing, that's sacrilegious. Could you have pulled it off without the parchment?

@evyatarnaor4596 2 года назад

Hi, I enjoyed your video. And I have a question about the dojoe, does he fits to 16 inches kamado?

@SmokingDadBBQ 2 года назад

no its 18 or 24 depending on the classic or big joe

@mtcdnp 3 года назад

What is the opening setting for the top of the dome? Do you close it all the way during the DoJoe pizza cooking? How about before adding the pizza, does it help to increase temperature with top vent open? I assume bottom is full open to get the high temperature.

@SmokingDadBBQ 3 года назад

thanks 🙏. you want the dome top closed to reach the higher temp (otherwise heat escapes out and your stones are much hotter than the gauge suggests) as well as the benefit of the forced convection airflow over the pizza

@donnyclause733 2 года назад

Looks like a fun accessory. I saw you playing with a latch. Will this fit the Classic 1 that doesn’t have a latch?

@SmokingDadBBQ 2 года назад

yes, you don't need the latch... .its for the air hinge that tries to float back up creating a gap whereas you have the weight of the dome to seal well

@donnyclause733 2 года назад

@@SmokingDadBBQ thanks. Appreciate your videos. Helps me better manage my cooks

@BrianBingham6101 3 года назад

So what size pizza peel (spatula) do I buy? I have the Classic III Kamado Joe. There are so many - but looking for something that will last....

@SmokingDadBBQ 3 года назад

a 12x14 like this one works fine - amzn.to/2IrwB1Y

@jeremysavoy1975 Год назад

Hey James - do you have a link to the pizza peel you are using here?

@Blixtt 2 года назад

Hey James, I recently received my new DoJoe. I was wondering if parchment paper is still the way to go?

@SmokingDadBBQ 2 года назад

you can use cornmeal too and skip the paper

@jhayden44 3 года назад

Any thoughts on cooling the Joe after using the DoJoe? I don’t want to remove it cause it’s hot, but I want to cool it down to save some charcoal if possible. Any tricks?

@SmokingDadBBQ 3 года назад

without the table I leave it on which I don’t like. with a concrete table I set the JoeTisserie ring on the concrete and then set the DoJoe on top and let it cool. this is my favourite way to not burn up all the remaining charcoal

@wddwilliams 3 года назад

Parchment paper looks convenient for the launch, don’t think it alters the results? (Great video thx)

@SmokingDadBBQ 3 года назад

thanks 🙏

@kinomorrison8004 3 года назад

Great review…… what model Kamado are you using? (Size)

@SmokingDadBBQ 3 года назад

thanks 🙏 that’s the classic

@stuartcrabbe7377 4 года назад

+1 on Bobby Flay's pizza dough Left over brisket makes killer Texas chilli Suggestion - flanken ribs

@SmokingDadBBQ 4 года назад

Stuart Crabbe thanks so much Stuart. Love the suggestion thanks

@michael-mvtd 4 года назад

I use an Ooni pizza oven, propane fired, and can reach 800 °F in ~15 min. Neapolitan style pizza cooks in 1-2 min. If a neighbour has one, there's another comparison to do! Also, I would have liked to see the bottom of your pizza to check the 'leoparding'.

@SmokingDadBBQ 4 года назад

Awesome, thanks Michael... i got a small shot of this in the second test of the DoJoe vs the normal Kamado

@joebrindisi2588 4 года назад

Does the DoJoe Accessory work with the Classic II as well a the Classic III? I couldn't tell whether you were using the Classic II or III.

@SmokingDadBBQ 4 года назад

Thanks Joe, and great question. The DoJoe fits all three Classic sizes, and the Big Joe version fits all three sizes of the Big Joe. I am using the Classic 3. Thanks for checking out the video

@user-hj8vr4ty7b 3 года назад

Does using parchment not affect the way moisture is drawn out of the pizza by the pizza stone. Any chance we could see the base of a cooked pizza on parchment and have you tried without parchment.

@SmokingDadBBQ 3 года назад

I’ve not noticed the moisture but can show more next time I record

@konopamike Год назад

My Do Joe I notice every time I use it there's a gap on the sides and after cooking on it the side of my dome is black and the bands are getting white. Am I doing something wrong or is that common?

@phillipbrooks7048 3 года назад

Not sure if you’re reading comments on older videos, but thought I’d give it a shot - any concerns about damaging your KJ III getting to temps 800-900+? The manual has a top temp of 750, and online forums seem mixed but mostly suggesting to stay within 500-600.

@SmokingDadBBQ 3 года назад

Good question. I’ve knock on wood never had a problem but completely respect those that opt to keep it below 750

@matthard9633 4 года назад

Great content. Been subscribed for a while. Feel like you have been leaving us short on the results-cutting things, first bites, etc.

@SmokingDadBBQ 4 года назад

Great point! Thanks Matt, you're not the first one to mention this so I will work on adding that into future recordings. I had personally been turned off seeing some videos with too much zoom and sound on chewing lol so I skipped it to not gross you all out.. but totally makes sense to share how it came together. Promise this will get better soon

@matthard9633 4 года назад

No one said anything about the zooming in-haha. Just like to see the finished product and what went well, what you might change (if that style of video), and general flavor. Not to promote alcohol in any sense, but you can share BBQ videos much like people do whiskey (videos). What do you smell, taste, and how was the overall package. Again, great content, love the set up, very jealous.

@SmokingDadBBQ 4 года назад

Haha thanks Matt. Ok will work on adding this important element in. Thanks for letting me know

@MrTigerSmith70 3 года назад

How far in advance do you light your fire when you do pizzas on the dojoe? It takes mine forever to come up to temp. I get it to 450 (which takes 20 min or so) then put the dojoe on and it takes forever to come up (we’re talking another 50+ min AFTER I put the dojoe on). And the highest I’ve gotten the temp was like 550. I’ve tried the big Joe charcoal without overloading the basket as you suggest but still no luck. Any tips?

@SmokingDadBBQ 3 года назад

I am usually 45min to pizza. But I am using a torch most often which is faster

@Viewtoagrill 4 года назад

Alright... an AD!!! Congrats on monetization!! Killing it James! Round pizzas are over rated. Take care!

@SmokingDadBBQ 4 года назад

Thanks Johnny! Much appreciated.... and lol no comment on the roundness as my wife made those lol

@smokin_dansbbq8007 4 года назад

Great video mate pizzas look awesome 👏

@SmokingDadBBQ 4 года назад

Smokin_Dans BBQ much appreciated buddy

@nykia007 3 года назад

OMG I have to have this accessory

@SmokingDadBBQ 3 года назад

so good

@craigthorburn8621 2 года назад

Hello can you tell me when I bring up the dojo to 700 with top vent open how should the bottom vent look? One finger etc cheers

@SmokingDadBBQ 2 года назад

the top vent should be closed for the DoJoe, and the bottom vent about 60% open

@fernandomayor6382 Год назад

does the dojoe for the big joe works with other kamados of 24 inches?

@chrisc9306 3 года назад

How much charcoal would you use for Big Joe 3? I filled the basket but then had a lot of little leftover pieces the next day that were hard to cook on. I think they choke down the air supply when they get so small, but there was a lot of leftover.

@SmokingDadBBQ 3 года назад

ya too much small stuff isn’t fun so try next time reducing what you stated with so that eventually you dial in what you need in order not to have a full basket of chips

@chrisc9306 3 года назад

@@SmokingDadBBQ thanks...did you do a video on how much charcoal to load for different cooks? Pizza, wings, low slow, steaks etc? Big Joe specific? Your videos are great.

@poves1879 4 года назад

Hi mate what setting did u hove the air flows on ive just got a doejoe and im struggling to keep the temp high. Cheers

@SmokingDadBBQ 4 года назад

Steven Povey thanks Steven. Try getting more heat in your dome before installing ... say 500f. Then throw in one or two pieces of charcoal if needed (I am using big block which has lots of BTU). Then my vents are all open for a few min to get the new charcoal ignited. I then close the top vent from wide open / off into position but in max air flow mode until hitting temp and closing the top completely

@poves1879 4 года назад

Thanks for your reply i will do that next week for sure 💪 one more question can i use any oak wood to smoke meat? I have some left over oak sleepers from a garden project.

@SmokingDadBBQ 4 года назад

Steven Povey awesome. Just make sure it hasn’t ever been treated with any pesticides or chemicals. Oak is awesome for large beef and pork cuts like a brisket or pork butt