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    • By Daz
      I sent my new portable smoker/grill to the folks at Amazingribs.com for a review and they were impressed. The Kamado-Go held 225 degrees steady for 16 hours with one load of charcoal. 
       
      Full review here 
       
      https://amazingribs.com/grill-smoker-combination-grill-smoker-tailgater/bbqube-kamado-go-275
       
      I learned everything from Meathead and his Amazingribs.com. So this award is a nod to one of their students who just won't settle for what's out there. 
    • By HokieOC
      Saturday pizza has become a regular thing at our house, per my son’s request. I had a good thing going with the KJ Classic and a 15” stone setup, down to a science. But a few weeks ago decided to change it up and try pizzas on the Akorn Jr, half to use less charcoal on the high temp and half cause I had a steel I’d never used. And half just for the challenge....okay that’s three halves. But I digress....first couple weeks went okay, a little learning curve with the AkJ getting to temp MUCH faster and the possibility of overshooting temp, coupled with the steel getting and retaining heat much easier than the stone. 
       
      Last weekend I burnt the crap out of the bottom of three of four pies (finally got it to cool down a bit by the last one...should have given more time after I charred the first). Having to wait a week for redemption is killing me, but I ordered the canning rack I’ve seen many use on here for the Junior setup, so fingers crossed tonight goes better. And I’ll definitely be watching my temps and shooting the steel with an IR thermometer. I’m hoping more separation of the steel and deflector in addition to getting the stew up higher in the dome makes the difference. 
    • By paddywide
      I have an Akorn. I cook pizza like other people. Place deflector on the grill grate, put stone on top of it and make sure there is around 1-2 cm gap between them. I am still new in cooking pizza. After 6 times tries, I want to share some idea.
       
      1. The temp is between 300-350°C is all right. When someone say, the best temp is 300, whereas the other says 350. They may not consider the stone temp. See below.
       
      2. If you just cook one pizza, that's fine. Tonight I cook 4 pizzas for my family. I see a problem, when I cook the first pizza, the kamado reaches 300°C, in theory, it is a good temp to cook, but the base is white, the second is perfect, the base is lightly smoke, the third one is terrible, the base is burned. The fourth one I close both vents, it still in between 300-350. the base still burns, but not as heavier as the third one. Because the stone's temp doesn't climb as fast as kamado's temp, the base cooking is faster than the topping cooking, that's why the first base is undercook and the last 2 are overcook.
       
      I make a dough with 500 grams flour and split into 4 pizzas. I cook them one by one. To next time when kamado reaches 300°C I will wait a couple of minutes until the stone temp goes up. For the rest of the pizza, I may check the base during the cooking, once the base looks perfect but the top doesn't, I will place something flat like cast iron crepe pan in between stone and pizza until the pizza fully cooked.
       
      Does anyone cook more than 1 pizza and have the same problem? What's your solution?
    • By jpp
      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
       
       
       
       
       
       
       
    • By Daz
      Have been busy with my other toy projects so the pellet Akorn has been cold for a while. Today kids want to eat pizza so I fired up the pellets akorn. It heats up to 500+ degrees in less than 10 min and the pizza was perfect. I fitted a WiFi PID controller and was going to tweak the algorithm but...too many projects! 
      Right now the temperature overshoots 50-80 degrees if set below 300 degrees, but gets better as it goes higher. 
      Anyway here is the pizza and the good looking grill haha.



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