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DoJoe Door v. 1.0


Charles Wagon
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11 hours ago, Polar Bear said:

I dont mean to sound negative (although i think the DoJoe is a useless add on for most people) but i am curious how its "upped your pizza game"

 

I happen to agree with your assessment of the DoJoe, but I am not a huge fan of Neapolitan (or what passes for it from a grill) style pizza. My guess is that it is geared towards that particular crowd. That doesn't excuse the fact that KJ should have included a door with the product, and the OP has shown it doesn't need to cost a lot.

 

I get better, more consistent results from my gas oven for the style of pizza I enjoy (Chicago, thin and deep dish). I've done pizza on my KJ, but the setup required to avoid burning the crust from excessive bottom heat (deflectors plus two additional pizza stones) isn't worth the hassle IMO.

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  • 1 year later...

It more than saving lump charcoal it also about temature.  I was about to bake my pizza however the wind picked and in no time  knock all the heat out of Dojoe Tempeture fell to 400F the pizza cook was OK but could  have been better if  Big Joe was 600F

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As a tinkerer (I am always modding something), you've done good!!  A door for shutting it down ASAP to save lump, $$ is something KJ should have included.  The cost of lump is something a lot of us BBQ'rs I think basically ignore, but it adds up fast.

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I don't understand this really. I make my pizzas, one pizza every 5 minutes or so. Once complete, I take the Do-Joe out and close up the KJ. 

 

I guess I'm asking, why don't you just take the DoJoe out when you're done if you want to put out the fire? 

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On 5/3/2021 at 11:42 PM, John Adams said:

I don't understand this really. I make my pizzas, one pizza every 5 minutes or so. Once complete, I take the Do-Joe out and close up the KJ. 

 

I guess I'm asking, why don't you just take the DoJoe out when you're done if you want to put out the fire? 

 

Because that would require you to remove a hot DoJoe and Pizza Stone and them place it somewhere to cool off 

If you're not blessed with an abundance of space, putting a 600f attachement on the ground/deck to cool while you shut the grill down is not safe nor practical 

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On 5/10/2021 at 9:26 PM, Polar Bear said:

 

Because that would require you to remove a hot DoJoe and Pizza Stone and them place it somewhere to cool off 

If you're not blessed with an abundance of space, putting a 600f attachement on the ground/deck to cool while you shut the grill down is not safe nor practical 

Agreed. I use to care alot about saving charcoal. I dont now. And charcoal that was already lit, doesnt burn as good a second time. I try to use just enough charcoal for each cook. (I also used to care alot about hitting 600+ degrees, but as long as im in 500-550 range im good) i have a big joe I fill it about 3/4 full for pizza, light 3 fire starters in a triangle pattern. 

507EEFCD-D9E1-49C2-8030-EAF431309B2D.jpeg

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  • 2 weeks later...
On 5/10/2021 at 9:26 PM, Polar Bear said:

 

Because that would require you to remove a hot DoJoe and Pizza Stone and them place it somewhere to cool off 

If you're not blessed with an abundance of space, putting a 600f attachement on the ground/deck to cool while you shut the grill down is not safe nor practical 

 

Ah this makes good sense. Yeah, I set mine on a concrete pad inside my garage...my kids are older and my dog doesn't run free so nothing can really happen. 

 

I agree with what someone said below--I don't worry about charcoal either from a cost perspective but nor do I try to waste things. 

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