97redz3 Posted July 11, 2019 Share Posted July 11, 2019 My first cook on my new DoJoe came out great. This is an impressive, well-designed, and well-made accessory. Expensive, yes. But the ability to see/check on your pizza cook and slide in pizza after pizza without opening the lid is soooo nice. I had perfect back to back pizzas on my first attempt. Mine were done in 7-8 mins at a dome and stone temp of 550-570F. Parchment paper made launching and removing the pizza clean and easy. Man, did my patio smell good while they were baking. The Big Joe version of the DoJoe is ... well, BIG. It’s also heavy once loaded up with deflectors and a large pizza stone. it’s certainly manageable, but I suggest a practice run or two without a fire just to see how it handles fully loaded. Ring storage takes some planning. I chose to hang the ring in the garage, and the stone lives in the kitchen. One negative is the inability to snuff out the fire after cooking. I made the mistake of starting with a full load of lump and ended up burning 3/4 of it overnight even with the lower vent completely closed. Overall, I’m very pleased with the DoJoe! Charles Wagon, Teajunkie and freddyjbbq 3 Quote Link to comment Share on other sites More sharing options...
Teajunkie Posted July 11, 2019 Share Posted July 11, 2019 Hello fellow St. Louisan. Thank you for the review. I also have the Big Joe DoJoe, but haven't used it yet. You talked about something I was concerned about...how to snuff out the fire. Looks like it's just not possible. If that fire is going there's no way to safely pull out the DoJoe and its components. Too hot! Quote Link to comment Share on other sites More sharing options...
freddyjbbq Posted July 11, 2019 Share Posted July 11, 2019 Lets see those Pizza's!!!!!!! Quote Link to comment Share on other sites More sharing options...
97redz3 Posted July 12, 2019 Author Share Posted July 12, 2019 6 hours ago, Teajunkie said: Hello fellow St. Louisan. Thank you for the review. I also have the Big Joe DoJoe, but haven't used it yet. You talked about something I was concerned about...how to snuff out the fire. Looks like it's just not possible. If that fire is going there's no way to safely pull out the DoJoe and its components. Too hot! Yeah, I didn’t want to risk moving it while hot. It just seemed like a recipe for disaster. I may ping KJ and see if they have any suggestions for extinguishing the fire after a DoJoe cook. Wasn’t it nice of KJ to paint our Joes in Cardinal Red? Maybe they’ll come out with a Blues version next to honor their Stanley Cup win. :-) Quote Link to comment Share on other sites More sharing options...
Golf Griller Posted July 12, 2019 Share Posted July 12, 2019 1 hour ago, 97redz3 said: Wasn’t it nice of KJ to paint our Joes in Cardinal Red? Maybe they’ll come out with a Blues version next to honor their Stanley Cup win. :-) Quote Link to comment Share on other sites More sharing options...
Teajunkie Posted July 12, 2019 Share Posted July 12, 2019 16 hours ago, 97redz3 said: Yeah, I didn’t want to risk moving it while hot. It just seemed like a recipe for disaster. I may ping KJ and see if they have any suggestions for extinguishing the fire after a DoJoe cook. Wasn’t it nice of KJ to paint our Joes in Cardinal Red? Maybe they’ll come out with a Blues version next to honor their Stanley Cup win. :-) Let me know what KJ says about dousing a DoJoe fire. I'm very interested. Haha, well, I am the most unsporty guy in the known universe, but I do like my red Big Joe. One of the ceramic manufacturers does have a blue model. I can't remember who...Louisiana Grills, maybe? Quote Link to comment Share on other sites More sharing options...
97redz3 Posted July 16, 2019 Author Share Posted July 16, 2019 From Kamado Joe’s customer service: Thank you for reaching out to us. After the cook, I would close up the bottom vent so no air is coming through the grill and let the DoJoe cool down a bit. Remove it with some kind of hot glove and then close the dome and close up the top vent to put out the fire. Quote Link to comment Share on other sites More sharing options...
Teajunkie Posted July 17, 2019 Share Posted July 17, 2019 7 hours ago, 97redz3 said: From Kamado Joe’s customer service: Thank you for reaching out to us. After the cook, I would close up the bottom vent so no air is coming through the grill and let the DoJoe cool down a bit. Remove it with some kind of hot glove and then close the dome and close up the top vent to put out the fire. Thanks. Now, where to hang that super hot DoJoe to cool? Ha! Quote Link to comment Share on other sites More sharing options...
97redz3 Posted July 22, 2019 Author Share Posted July 22, 2019 As requested, a picture from our second DoJoe cook. We’re using parchment paper instead of a floured peel with great success with thin crust pizzas! I also tried waiting for the DoJoe to cool a bit then removing it and extinguishing the fire. I won’t be doing that again; it was still too hot to handle safely after a couple of hours, and the charcoal saved was insignificant. Teajunkie, Scott Roberts, KismetKamado and 1 other 3 1 Quote Link to comment Share on other sites More sharing options...
levic900rr Posted July 23, 2019 Share Posted July 23, 2019 wow that Pizza looks amazing. Parchment paper idea seems awesome. Quote Link to comment Share on other sites More sharing options...
Mark63368 Posted February 15, 2021 Share Posted February 15, 2021 On 7/11/2019 at 1:48 PM, Teajunkie said: Hello fellow St. Louisan. Thank you for the review. I also have the Big Joe DoJoe, but haven't used it yet. You talked about something I was concerned about...how to snuff out the fire. Looks like it's just not possible. If that fire is going there's no way to safely pull out the DoJoe and its components. Too hot! My neighbor has one and offered to loan it to me to try before I buy one. Think I’ll have to take him up on it. I bought the Joetisserie the other day, along with a killer basket by Napoleon (via Scheels online) and made some kick A wings. Just west of “The Lou” in St. Charles County. Quote Link to comment Share on other sites More sharing options...
jamesjcummings Posted June 20, 2021 Share Posted June 20, 2021 Try wrapping the opening with foil to block air flow when you're done cooking. Worked for me after cooking between 620F TO 650F. Quote Link to comment Share on other sites More sharing options...
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