Charles Wagon

Got an email from KJ about a sale on its lump — by the pallet. 20 twenty-pound bags (1/2 pallet) for $450; 40 bags for $750. That’s a lotta lump!

I believe you need to heat cure refractory cement, at least a Rutland product that I used in my fireplace required heat curing. The instructions said to apply, let dry for a day, pre-cure at 200F for some amount of time, and then cure at 500F for some other amount of time. Cured rock solid for me.

Mine was seasoned very well on arrival. Much better than other preseasoned cast iron items that I have purchased.

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That's a good way to repurpose egg cartons rather than send them to the landfill! I generally use alcohol-soaked (denatured alcohol fuel... nothing from my liquor cabinet!) cotton balls.

+1 on the basket. Accessories can wait… GET COOKING!

Pizza dough is really pretty simple to make from scratch: flour, water, salt, yeast + time in a warm spot. There’s an app (PizzApp) that calculates the ingredient weights based on time and fermentation temp. You do need a good scale with .01g accuracy, since yeast weight is pretty minuscule.

I definitely chewed up my gasket by using the dojoe. I haven’t thought about using nomex on the dojoe to try to avoid wrecking another gasket. I really haven’t used the dojoe since getting an ooni

Dojoe fits my classic I with no problems

Hmmm. Interesting points that hadn’t occurred to me. Thanks for this perspective!

what about the sharks? or the lions? we may be near the top of the food chain, but a tiny irukandji jellyfish can kill an adult human. And, as we've all learned over the last year, that a simple virus (which is barely in the category of a life form and some debate that it is not a life form and merely a biological chemical) has the capability of wiping out an entire civilization. Back to topic of impossible meat, I haven't tried it and have no desire to do so. If placed in front of me, I'd probably try it out of curiosity. Given the choice between a fresh home-made veggie burger (with visible chunks of beans, carrots, rice, oats, onion, peppers, etc.) and any meat-based burger, I'd go for the veggie burger every time. My preference is to celebrate the vegetables rather than try to make a plant-based meal taste like a meat-based meal. YMMV, of course.

Now THAT’S a fire!

As others have mentioned, it says not to exceed 700*F. That being said, I'm not even sure that you could exceed that stated limit, even if you tried. (Well, I guess if you really, really tried, you could easily exceed 700*F; I mean under regular/normal conditions of typical lump charcoal, naturally aspirated...). I've fired up my Classic I with the DoJoe, with a full basket of lump (RO or KJ), bottom vent wide open, top vent closed, basically according to normal conditions, and the dome temp never exceeded about 650F. I think its design prevents getting up to the 450-500C/840-930F range. Those temps are in the Neapolitan range, and there are much better tools than the DoJoe. It really is not up to that task.

This is a very interesting thread. Lots of good information.

A soak in an equal mix of white vinegar and water should go a long way in removing/dissolving the rust. Then, go at it with mechanical scrubbing. Here's a good resource on cast iron cleaning: https://www.castironcollector.com/cleaning.php If this is the fire grate, I don't see the point in seasoning it, or actually, even spending too much time on rust removal. In the firebox, any seasoning would likely be burned right off, leaving bare cast iron, which will rust again. A high temp cook off will cook off any seasoning on the fire grate, or other cast iron surfaces.