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
Most of you who’ve been around a few years, know this is the time of year that I go full Griswold. Here’s a pic of my house from a few years ago.
It gets a little bigger every year. This year I rented a boom to put lights up in our 50’ tall Italian Cypress you can see to the left of our garage. (Sorry no photo of it this year)
Anyway, as is our family’s tradition, we host everyone on Christmas Eve for dinner and presents. In attendance were my two brothers that live here in California. They came down from the L.A. area along with my niece, my nephew and his fiancé. (in addition to my wife and I) We like to vary the meal menu each year. One year we will cook Tamales, (A So. Cal. Christmas staple) the next we’ll do Ham, then Turkey, then a nice Ribeye Roast. We hadn’t had Ham since 2016 so we settled on that.
We were quite busy making all the dinner and fixing’s, so I didn’t have a lot of time to take a whole lot of photos but here are the few that I did get. Here’s the ham on the kamado for the first few hours at 275.
Here’s a pic of the stove with the beans, carrots, potatoes and gravy on top. (Green Bean Casserole and biscuits in the oven)
Here’s the ham after the 2 hours in foil with the pineapple and cherries added for another 10 minutes at 425.
Here’s the ham on the table waiting for the rest of the fixings to join it. (It’s funny but I didn’t realize that this is almost the exact same photo from 2016)
Here’s everyone waiting to dig in.
Here the one photo I got of the food and table. (As you can see we broke out our finest plastic cups for this dinner )
Here’s what everyone looked like when I asked if they could wait for me to take more / better photos of the food.
Everything was delicious and we had a great time that evening.
I am looking to buy a Kamado Grill/Smoker I am looking for advice from people that have actually purchased and used one. I am also looking to buy one reasonably priced, Best Bang for the Buck. I really like the Kamado Joe but they are definitely a bit pricey. So all advice from experienced Kamado buyers and users are appreciated
Hello All!!! Getting my Kamodo dialed in. Thought I had a gasket issue, but Brian at Hi-Que gave me lots of knowledge about fire control on my grill. Any tips on controlling the level of smoke applied to the cook would be appreciate by this rookie!