Search the Community
Showing results for tags 'dojoe'.
Found 2 results
hi everyone Just wanted to give you a feedback on my experience so far with the dojoe (on kamado big joe) i have a very mixed feeling with this accessory. i am loving all others kamado accessories however From access to the center of stone (very small opening), temperature control (most of the time below my required temperature (i like to cook pizza close to 700deg f) ) and the impossibility to cool down the charcoal for a next cook (you cannot close the dome until it cool down completely) i have very negative feelings about this product. But the most annoying thing for me is the charcoal consumption to reach an acceptable temperature...it is just unbelievable the amount of charcoal you need to put inside the kamado just to cook couple of pizzas i have made a quick calculation and i would reimburse almost a dedicated pizza oven (like ooni pro) in less than 10-15 cooks only vs the amount of charcoal i am putting right now i have made several trials (almost 7) and my conclusion is simple: i will stop cooking with the dojoe and invest in a dedicated pizza oven...i gave up... and i can tell you it does require a lot for me the give up something i invested 300usd could be good to share your feedback on this product. maybe i raised my expectations to high
Hi everyone, another pizza cook on the DoJoe. This time i back hydration down to 65%. I made a mistake with the yeast, added to little (.03% vs .3%) and didn’t compensate with more time on the 1st rise. Ended up over proofing the dough on the second rise. so it was a little flabby to work with. Still not bad, still tasted pretty good. Dojoe got to 550, pies took about 8 minutes (cooked 3) Im going to try to bring it up to 650 next time, get more spring in the crust and cut the time down a bit.