Brandon Store

I wouldnt let the grill get to 700 and then insert the dojoe. The stone will need to heat up and itll be hard to maintain the 700+. Also it does say not to go that high (doesnt say why, but to be fair it does say dont). I make alot of pizza and I love the dojoe, the dojoe is a killer accessory for making great pizzeria pizza at home (550-600 range). If you want to go hotter, skip the dojoe, use the accessory rack for the deflector plates, put the grill grates above them and pizza stone on the grill grates. When you get to your desired temp, carefully crack open the lid and slide in your pizza. I wouldnt try to go higher then 700-800 degrees. For neapolitan at home its best to skip the kamado and get a dedicated pizza oven. I have a roccbox for Neapolitan style, it goes to 932 degrees, I give the pizza a 1/3 turn every 20 seconds, and after 60 its ready to eat. I still use my dojoe regularly for 16 inch pizzeria style. In the beginning of owning my dojoe I was obsessed with trying to cook very hot. It is hard to get it above 600, but it does make very awesome pizza at 550-600 in about 7 min.

If you want to do super long cooks the kamado would be great for that. Ive done several 24 hr cooks at 190-200 degrees. W/ charcoal to spare at the end. I think you should get it if you think youll enjoy cooking on it. And that alone is reason enough to go for it.

If you have a garage hammer in some nails on a wall and hang it

Ive been the most happy with Kamado Joe Big Block. I like the flavor it gives off, it burns for a very long time. Making pizza will eat it up quickly (true of any brand though) but it will definitely get you to the temperatures you want to be at. I do alot of direct grilling during the work week and each day I just pour in a little bit over what’s already there and relight. I can only get it thru amazon where I live, so if Im in a situation where I need charcoal right now, I settle for royal oak from a local store.

I agree with your video. I have a dojoe and primarily break it out when im doing multiple pizzas. Great pizza can still be made without it. It is alot of fun watching it bake and that adds to the overall pizza experience. With enough practice and patience a homecook can make pizzeria quality pizza with either setup.

Ive been making a really basic pizza recipe consisting of salt, yeast, water, flour. So i can cook at high temps without burning the crust (oil and sugar can cause this) My wife mentioned that crust doesnt have much flavor in it. So I decided to try a sour dough version. Heres the grams if you want to try this, i have a very active starter I feed it daily and double what I have by weight at 100% hydration. example, if the starter I have weighs 100 grams, i add 50 grams water, 50 grams flour and stir This recipe is 515 Four 239 Water 350 Starter 20 grams salt after dough ball is formed, I let my kitchen aid mixer kneed on speed setting 6 for 10 minutes Over night rise in the refrigerator. Take dough out of fridge 5 hours before pizza time. After 3 hours divide into dough balls and let proof for an hour to two hours. i do two 500 gram dough balls, makes two 14-15inch pizzas baked this time at 650 for 5 minutes. Looking to go much higher next time pepperoni and cheese fresh mozzarella and sprinkled dried basil (i dropped the ball and didnt use fresh whole leaf basil was still good) And wife confirmed this tasted better. also my setup on the kamado was, heat deflectors sit directly on the top rack, grill expander on top of heat deflectors, pizza stone on top of expander.

thank you this is the recipe I use https://www.foodnetwork.com/recipes/alton-brown/the-last-pizza-dough-ill-ever-need-8132795 its great for 500-600 range. if you wanna cook extremely hot, dont use sugar or oil in the recipe.

this looks fantastic, ive smoked italian sausage before and loved it. never tried this, but i will.

Lookin good !

Let us know how good it is. Beef and coffee pair very well. Im sure that wood will make an awesome brisket.

I am going to be getting a wood fire pizza oven soon to do neapolitan style. And started practicing a recipe out on the Dojoe. I took Alton Brown’s last pizza dough ill ever need recipe and took out the sugar and the oil. And dropped it to a 60% hydration dough (original recipe is 66%) and switched out bread flour for 00 flour i got from amazon. if you wanna try this heres what i did 690 grams 00 flour 414 grams water 9 grams yeast 20 grams salt In the mixer on medium-low until dough ball formed then on high for 5 minutes to knead it. Into fridge for an over night rise. Took it out of the fridge and let it sit for 2 hours, then split the dough into two balls weighing 550 each(that size made a 16 inch pie). Let em rest for an hour while the big joe preheated. Got the dojoe to 675 and they baked for 4 minutes each.

a very hot sear on the outside while still being rare/raw on the inside. Had the burner on high heat with oil on a metal skillet waited until the oil was well passed its smoke point and then he dropped a thick cut sirloin, 2 minutes each side. Had a very nice outer crust/sear. And a very rare inside. Usually topped it with buttery garlic shiitake mushrooms.

I understand that theres a thread of some disappointed customer service. Im not making this post to rub anyones nose in it, and I hope everyone who is experiencing a problem gets there warranty claims solved. BUT i gotta give credit when credit is due! I bought an iKamand a few months back and the meat probe wasn’t working properly, it would give readings all over the place (for example it would say 78 degrees when the meat is 150). I emailed Kamado Joe my receipt and I explained the issue. They were gonna send me a replacement probe (bout a month ago) I followed up a few days ago asking on status, and the individual meat probe is on back order til April. But a 2 meat probe and 1 ambient probe pack was instock so they sent me that immediately. That was mighty cool of them.

That paper towel trick earned you a sub. Cool video. Your backyard is awesome too.