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MickeyTheShoe

1st Kamado Pizza cook

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Below are the results of my first cook on the DoJoe. Did two pies, the dough was the Ken Forkish 24 hr dough. No real modifications except i combined the initial dough in the food processor. 

 

The grill toped out at about 575. 8 min cooks. 1 rotation half way. 

 

Lessons learned: I used some leftover charcoal (maybe 1/4 basket) from a previous cook. Going to try to ramp the heat to 650 by using all new lump. I also lit in a single spot from below like i normally do using a couple of KJ starter cubes.  I think next time im going to try to light in 3 spots up top. 

 

Also going to back the hydration down to 65% to try and get some more lift in the crust. No undercarriage pics. That’s my bad. If anyone has any suggestions would love to hear them. Happy to answer any questions. Not a bad first cook overall, but more to be desired. 

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That is absolutely a fine looking pie Mickey. I have settled on Ken Forkish's 24hr dough as my go to and very happy with the results. It doesn't look like you need any tips, you can make a great pie already The only thing I have for you is something I just learned recently that really helped by pizza cooks. Use a laser infrared temp probe to use your actual pizza stone temp rather than just going with what the dome temp says. It takes a while for the stone to actually match the dome thermometer in temp. When I started doing this, my pizza quality jumped up quite a few notches. My vent cap is pretty much all the way open and I shoot the probe straight down onto the stone. 

Fine Cook, Sir. 

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19 hours ago, keeperovdeflame said:

That is absolutely a fine looking pie Mickey. I have settled on Ken Forkish's 24hr dough as my go to and very happy with the results. It doesn't look like you need any tips, you can make a great pie already The only thing I have for you is something I just learned recently that really helped by pizza cooks. Use a laser infrared temp probe to use your actual pizza stone temp rather than just going with what the dome temp says. It takes a while for the stone to actually match the dome thermometer in temp. When I started doing this, my pizza quality jumped up quite a few notches. My vent cap is pretty much all the way open and I shoot the probe straight down onto the stone. 

Fine Cook, Sir. 

keeper....what brand of IR thermometer do you have? I'm in the market for one of these right now..

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2 hours ago, CannedHeat said:

keeper....what brand of IR thermometer do you have? I'm in the market for one of these right now..

 

Here's the one I bought for cooking on the black stone, works really well.

 

https://www.amazon.com/gp/product/B00DMI62HM/ref=ppx_yo_dt_b_asin_title_o09_s01?ie=UTF8&psc=1

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3 hours ago, CannedHeat said:

keeper....what brand of IR thermometer do you have? I'm in the market for one of these right now..

I have one made by ThermoWorks the IR-Gun-S, it's range is from -76f to 1022f. IMO, You can't get better thermo gear than ThermoWorks makes. I also have their Smoke remote double probe thermometer.

 

https://amazingribs.com/thermometers/thermoworks-ir-gun-s

 

https://www.thermoworks.com/IR-Gun

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On 8/28/2019 at 1:19 PM, keeperovdeflame said:

I have one made by ThermoWorks the IR-Gun-S, it's range is from -76f to 1022f. IMO, You can't get better thermo gear than ThermoWorks makes. I also have their Smoke remote double probe thermometer.

 

https://amazingribs.com/thermometers/thermoworks-ir-gun-s

 

https://www.thermoworks.com/IR-Gun

Found a good IRT locally...I ordered the double probe thermo. Thanks all. 

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Back onto the pizza thread....has anyone used the KJ expander rack to get the stone/deflectors up higher near the dome to utilize the radiant heat? Guessing the deflectors may not fit up there at that added height on the rack and with spacers and stone (?) I'm likely getting the DoJoe before too long anyway, but just a thought. 

 

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I flipped the D&C rack and put the stones on top of that, nice and stable and put the bottom stone ~1-1/2" above the felt line. I also use the accessory rack as a spacer to give an air gap between the stones.

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23 hours ago, CannedHeat said:

Back onto the pizza thread....has anyone used the KJ expander rack to get the stone/deflectors up higher near the dome to utilize the radiant heat? Guessing the deflectors may not fit up there at that added height on the rack and with spacers and stone (?) I'm likely getting the DoJoe before too long anyway, but just a thought. 

 

 

Thats what I was doing before I picked up the DoJoe. The KJ stone or my pizza steel for the expander perfectly. I have the classic I

 

The DoJoe upped my pizza game, bigly!

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