Must watch KJ videos: KJ 101 (start here) - kzread.info/dash/bejne/qmei2M2wndrbdto.html Top 10 KJ beginner mistakes - kzread.info/dash/bejne/mZiXw7GjgdfFeZM.html Dome alignment issue? - kzread.info/dash/bejne/o4uBmM9_m8nUnaw.html Top 5 KJ maintenance tips - kzread.info/dash/bejne/maSct7N_h5nbedI.html Don’t buy these accessories - kzread.info/dash/bejne/gYaXxNFvlreunc4.html Smoke wood secret - kzread.info/dash/bejne/ZKWoqtR_mrq_Ybg.html First 5 cooks for a new owner - kzread.info/dash/bejne/fHVslryvia-aZ7w.html

That was a really helpful video mate and totally answered my questions on the Kamado regarding pizza - well done! Cheers :)

@SmokingDadBBQ

2 жыл бұрын

Glad it was helpful!

Love these kind of side by side comparison videos! Solid review!

@SmokingDadBBQ

4 жыл бұрын

Jonathan BBQ thanks so much Jonathan

Just found your videos. Bought a Classic 1 Tuesday. Using just the heat deflectors down on the 2nd rack with grill rack on top, cooked a pizza on my own pizza stone at 350 for 25 minutes. Outstanding!!!! Will definitely try the higher temps for faster cooking when I have the family together. Great content

@SmokingDadBBQ

3 жыл бұрын

Nice work! thanks so much

Geeetings from Germany and thank your for your great videos. Yesterday I ordered a Joe III classic and can’t wait to repeat your recipes.

@SmokingDadBBQ

4 жыл бұрын

Thanks so much and congrats on your new grill

A felt gasket on the DoJoe really helps. I added the black felt gasket used on the older Kamado Joe models to the bottom of my DoJoe. It is now much easier on the bottom fiberglass gasket and it allows me to easily slide the DoJoe after installed to make sure I have a perfect seal with the upper dome (on my classic 2, it has to slide fairly far back after latched to avoid any gaps). Good suggestion from one of the other comment threads!

@SmokingDadBBQ

3 жыл бұрын

I have done the same but it’s since burnt off. need to do it again. wish it came from KJ with this solution

James, the timing of this comparison could not have been better for me. I bought my KJC3 a couple months ago and have been contemplating the purchase of either a DoJoe or Joetisserie accessory. This video removed all doubt and is now clear that I would get the most bang for my buck by going with the Joetisserie. Thank you for producing and sharing these excellent videos!

@SmokingDadBBQ

4 жыл бұрын

Thanks so much Lyle. Glad it helped answer that for you

Absolutely an excellent video! Well spoken and very informative...thanks so much!

@SmokingDadBBQ

4 жыл бұрын

Glad you enjoyed it! thanks

Thanks again for the very clearly explained and highly informative video. I watched this about a year ago and now I'm moving forward with the DoJoe. I'm forever happy that I went with the very versatile Kamado, largely due to your influence. Keep up the excellent work!

Great video James. I ordered the gloves. Also, really liked how you explained the set up for each. Not spending the $ for the Doe Joe makes sense when the pizza stone is an option. Some other guys have suggested putting metal spacers in between the deflectors and the stone. Also not necessary with the set up you have here. Much appreciated!

@SmokingDadBBQ

4 жыл бұрын

Awesome! Thank you!

Awesome, thank. Going to use my DoeJoe for the 3rd time today and your great tips helped.

@SmokingDadBBQ

3 жыл бұрын

fantastic. Have fun!

Great job as always James. By far your vids are the best from all i have seen on the internet for Kamado Joe.

@SmokingDadBBQ

3 жыл бұрын

Wow, thanks!

This answered alot of questions for me . Thanks for making this video !

@SmokingDadBBQ

3 жыл бұрын

Glad to hear that!

After the first turn , I always remove the parchment paper. Great comparison!!

@SmokingDadBBQ

4 жыл бұрын

Stéphane Montour 💯. Normally I do as well but doing two at once I didn’t want to exceed my multitasking abilities lol 😂

What a great comparison! Very thorough and informative!

@SmokingDadBBQ

4 жыл бұрын

Comparison Cooking thanks so much Kevin

Man i am so glad i found this channel!! i have wanted a pizza oven forever..being an Italian from CT, recently moved to NC, i am always looking for a good pizza joint. I think i am going to finally get a Joe with the attachment for pizza! looks fantastic!

@SmokingDadBBQ

2 жыл бұрын

Hope you enjoy

I am doing my first pizza with my Do Joe. But, also I plan on using iy for searing steak, as well. Thanks James! I am pleased with all you do, and believe my membership os worth every cent!

@SmokingDadBBQ

2 жыл бұрын

Hope you enjoy… searing in a cast iron pan? if so that’s a good option for sure

Great video, they didn't have that accessory when I had my KJ. KJ has always done a great job of advancing their cookers and adding useful accessories. A helpful tip to those who don't want to spend the money, put the ceramic plates on the top rack and then use 3 or 4 stones to create a 3-4" gap and put the pizza stone on top of that. Gets the pizza closer to the top of the dome and helps prevent burning on the bottom of the crust.

@SmokingDadBBQ

3 жыл бұрын

100% this

@marcpujda4657

2 жыл бұрын

Agree. Kiln posts will provide the same utility.

@CroakerOutdoors

Жыл бұрын

Great tip! Would this lead you to recommend just a stone over the DoJoe?

Great video mate! Thanks so much

@SmokingDadBBQ

3 жыл бұрын

Glad you liked it!

your channel is awesome. just what the doctor ordered! thanks for the content.

@SmokingDadBBQ

3 жыл бұрын

Awesome! Thank you!

Thanks for the tips! Cooked my first KJ pizza on 850f. Turned out perfect. I ended up using the grill expander and put my pizza stone there so my pizza is closer to the dome. The pepperonis became a bit crispy which is how I like it. The wet rag trick helped a lot, without it the bottom would have been burnt.

@SmokingDadBBQ

4 жыл бұрын

Great job!

@mroliverwalters

3 жыл бұрын

There’s a lot of confusion over the temps to use? KJ say 400f and it should take 7 mins to cook, but 400f seems a little on the cold side to me? Not sure what temp SDB uses as he didn’t specify? I assume he means 400c given that they were cooked in a few minutes. Any ideas?

@CensoredByYouTube965

2 жыл бұрын

@@mroliverwalters The DoJoe was set at just under 700F or 371C. Without the DoJoe was set at about 850F or 454C.

Thank you SO much for this review. Really helpful on so many levels. Very nicely presented. Just solidified my Big Joe 2 purchase. And the DoJoe... ;-)

@SmokingDadBBQ

3 жыл бұрын

Glad it was helpful!

I didn't know the english word for semolina flour! 'Parchment paper' - got it.

@SmokingDadBBQ

4 жыл бұрын

lol 😂

Great compare vid

Very interesting comparison! Keep up the good work! Will make my first pizza’s next Thursday.

@SmokingDadBBQ

4 жыл бұрын

Thanks so much, much appreciated

Looks great hard to tell a difference between the two but certainly liked your experiment. Great video for sure and certainly look forward to more experiments.

@SmokingDadBBQ

4 жыл бұрын

Thanks 👍any experiments you would like to see?

Really helpful.

Very good video very helpfull. Thanks!

@SmokingDadBBQ

4 жыл бұрын

Glad it was helpful! thanks for watching, commenting and subscribing

Looks amazing. I haveto do this. Thanks much.

@SmokingDadBBQ

3 жыл бұрын

Hope you enjoy

I would think the advantage to the DoJoe would be the ability to dome the pizza if the bottom is done too early. Thanks for the videos, top notch stuff!

@SmokingDadBBQ

4 жыл бұрын

Good point! Thanks so much for watching and commenting

Found you on Instagram and had to check this out!😎 nice detailed video and now I'm hungry🤤

@SmokingDadBBQ

4 жыл бұрын

Harmon Heat ha thanks so much

For doing pizza on my Kamado I put deflector plates on top rack and pizza stone on top of expansion rack so the pizza is closer to dome and I find I get top and bottom done at same time.

@SmokingDadBBQ

4 жыл бұрын

perfect setup. thanks Robert

@cb9831

4 жыл бұрын

I think this way is much safer !!

Great tips !

@SmokingDadBBQ

4 жыл бұрын

Glad it was helpful!

Great comparison video James!

@SmokingDadBBQ

4 жыл бұрын

Glad you enjoyed it!

Awesome review!

@SmokingDadBBQ

4 жыл бұрын

Tom Horsman thanks Tom

I bought the DoJoe when I ordered my Classic III, and after watching this video, my wife has informed me that we are, in fact, having pizza tomorrow night. LOL!!!

@SmokingDadBBQ

3 жыл бұрын

Good choice! its actually the first cook we did on our new classic that just arrived to replace the ones I sold... DoJoe has been sitting idle calling my name

@codyduncan195

3 жыл бұрын

@@SmokingDadBBQ We just finished eating the pizzas we cooked using the DoJoe, and they came out unbelievable. I did have to add a decent amount of charcoal when the temp reached 450 and I was ready to put the DoJoe on, but when it reached 650, it stayed there and cooked the pizzas in just minutes. To anyone out there wondering if getting the DoJoe is worth the cost, if you plan on making pizzas a regular item for your KJ, I think it is well worth the expense.

Your videos helped convince me to buy a KJ and I’ve been watching them for the past 2 months. Finally got my BJ3 and made awesome pizza last night thanks to you. Also, I lowered the temp and cooked an 8lb pork butt for 12 hours overnight. Plenty of charcoal left for the next meal. Are you going to try a turkey on the Joetisserie?

@SmokingDadBBQ

3 жыл бұрын

I like the sounds of that

Thank you for taking the time to share your experiment. Just because of DoJoe, I would get this over the GreenEgg!

@SmokingDadBBQ

4 жыл бұрын

Glad it was helpful! the accessory ecosystem is pretty rich with the KJ

@andrewklee4747

3 жыл бұрын

I was at a Costco KJ road show and told the salesman I already had eggs, but just wished BGE made a rotisserie attachment. He said the JoeTissserie would big my L egg, and it did. I assume the DoJoe would fit an egg as well.

Another excellent video and review!!!! Great job!!!! Can't wait to get my new outdoor kitchen spot ready to buy the Kamado Joe... Classic 3 or Big Joe 3 is the question...

@SmokingDadBBQ

4 жыл бұрын

Right on! The Big Joe calls my name in my dreams lol .... good luck choosing

@MrMCPhilly

4 жыл бұрын

I debated this same question for months and months last year and finally went with Big Joe 3. After more than 2 years cooking on my friends regular sized Green Egg (same size as Classic 3) I knew I wanted more room for bigger cooks and large gatherings when entertaining. The type of cooks and how many people you're typically cooking for, I believe, should influence your decision, either way. When I fire Joe up I'm (more often than not) cooking for 5-10 people. I realize the price jump is significant but if your budget and backyard space allow for it, I'd go with the Big Joe. Just my opinion and both are fantastic.

awesome mate ty

@SmokingDadBBQ

2 жыл бұрын

Any time!

Great to see this head to head comparison. Could you share your dough recipe for such high temperatures?

@SmokingDadBBQ

4 жыл бұрын

Thanks so much. I am using the Bobby Flay Pizza recipe www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714

James, always a detailed, helpful video on the KJ. How about a video competition between the KJ and the Weber Summit Charcoal. I’m on the fence between the two.

@SmokingDadBBQ

4 жыл бұрын

Thanks Steve. Hope to do this once we are allowed to be social with other people. Friends in town have one so I could do a head to head

Great videos man. Always coming through with minimal bias highly informative KJ vids. Much appreciated from fellow KJ classic 2 owner. Question - why no deflectors with the DoJoe? I much prefer the high heat wood fired oven setup but on my DoJoe, I've always used the deflectors as advised by kamado Joe. However, I ALWAYS have temp issues with the DoJoe. IF it gets hot enough (usually 600-650 is the max I can hit on a full roaring bed of jumbo), it doesn't stay there long. By the time I'm on pie number 2 I'm already down to 450 and it just keeps gradually dropping. Definitely going to skip the deflectors on my next DoJoe session.

I put a little piece of ash wood (from my fireplace) into the charcoal today and it gave the pizza a fantastic wood smoke aroma.

@SmokingDadBBQ

2 жыл бұрын

a real wood fired pizza oven now

Top tip wetting the stone as I have been struggling with a biscuit base . Thanks

@SmokingDadBBQ

2 жыл бұрын

Glad to help

Thanks for the video. I think the price is justified at least for me by the convenience. DoJoe is also going to keep the temps more even. Great channel. I bought a Joe Jr. based on watching your videos (love it) and am now, inexplicably, considering a Big Joe. KJ should put you on the payroll.

@SmokingDadBBQ

Жыл бұрын

wouldnt that be nice for me lol

Thanks for dong this high temp cook with pizza. I buy a ready to bake pizza from a major pizza store and cook it at 500 degrees in my GE using a cast iron plate setter and a pizza stone about 3 inches above it. Cook for 8 minutes and have a perfect smoked pizza. Looks like you method really melts the cheese more than my method, but I don't have black crust.

So great to see head you head - is it worth it ? So valuable to know

@SmokingDadBBQ

2 жыл бұрын

thank-you, cheers

I bought a dojoe at the same time I ordered my Joe. I didn’t realize the max temp is 700. Prob doesn’t matter but a lot of the propane ones withstand like 900

One thing you did not mention is that there is a certain joy of peeking in that doe joe and watching the pizza develop… seems a little more authentic….love mine… great video as usual!

@SmokingDadBBQ

2 жыл бұрын

this is very true

Thank you Canada from Indianapolis Indiana!

@SmokingDadBBQ

3 жыл бұрын

thanks. happy w

Thank you!!!

@SmokingDadBBQ

Жыл бұрын

glad to help!

What diameter launching pizza peel and metal turning peel do you suggest for a DoJoe for a Classic ?

Nice review 🙏

@SmokingDadBBQ

4 жыл бұрын

Thank you! Cheers!

Hey James - where do you store the DJ and Joetisserie when not in use? I know the slo-roller fits under the BJ3 but wondered about the other two items?

Like the video, just got my classic III today and was wondering how pizza would be with out the Do Joe,

@SmokingDadBBQ

4 жыл бұрын

congratulations. really really really good, hope you like it as much as we do. thanks so much for liking commenting and subscribing

I just recently bought the DoJo for my Classic II. Since I don't have two Classics I couldn't do the same comparison you did. Let me describe my setup BEFORE getting the DoJo. I place the X-Rack on the top level of the divide on conquer rack. I place my GRILL GRATES, (YES, my grill grates) on the X-Rack with the grates running FRONT TO BACK. I place my half moon deflector plates on TOP of the Grill Grates. I have the KJ Extender rack over the deflector plates. I still have access to the grill grates to hook all three of the Extender rack LEGS to the grill grates. My extender rack faces with the open end facing to the front of the grill. I place my Pizza Stone on the Extender rack, which locks in the Pizza Stone and places it high into the dome. I don't have to worry about the pizza stone moving. I usually run it at around 650 degress F. I turn out an amazing pizza every 6 minutes with no burned crust, just an evenly done beautiful crust and I don't turn the pizza. YES, I have to open the lid to put the pizza in and take it out which loses some heat but with open and shutting the lid quickly, my Kamado Joe recovers quickly. I make 14 to 15 inch pizza so it fills the pizza stone. NOW the DoJo. The DoJo works great and I run it also around 650 degrees F. to give me an even crust with no burning every 6 minutes. My problem with the DoJo is I can't see exactly where the pizza is sitting on the pizza stone since I can't see the back of the pizza. YES I can see the front of the pizza and if my pizza stays perfectly round, the back should be okay. Because of that, I wind up having to open the lid to check the placement of the pizza. Both configurations do an excellent job. Paying $250 for the DoJo or $59 for a KJ Extender Rack is a no brainer. Just my thoughts. Since I've seen you using the KJ Extender rack, try my configuration and let me know your thoughts. I enjoy your videos and please keep them coming!

@SmokingDadBBQ

4 жыл бұрын

Thanks so much Joe, need to try that style next time

The KJ rep at costco talked me out of the Dojoe, he said unless you are regularly cranking out 1/2-dozen+ pizzas at a clip its not worth it. Good Video.

@SmokingDadBBQ

4 жыл бұрын

Thanks so much, and glad you liked the video. I don't think its a time saving accessory, its just more fun to use for the pizza party experience when you have guests over they can cook their own pizza and see whats going on etc.

@picer

4 жыл бұрын

now that you mention it, the theater of it is nice

@SmokingDadBBQ

4 жыл бұрын

picer for sure

Hello from Spain: I´ve been following your channel for a while and love all the tricks you share here. I was wondering if it could be done in the kamado joe 3 Hong Kong style pork belly? Have you ever tried it?

Thx for the video. Is there a difference in the amount of pizzas you can cook.between the two setups?

@SmokingDadBBQ

3 жыл бұрын

I stopped counting at 8 .... I would assume they are pretty equal

Got my gloves in today. Ordered through your link.

@SmokingDadBBQ

3 жыл бұрын

boom, hope you like them

I have an older Komodo K5, I was wondering if a DoJoe would fit on it, but seeing how successful you made the pizza on a stone, I think I will just get a thick round stone and go that route, being the hotter temperatures are needed, I could just use chunks of ash wood, as it has a high BTU output.

@SmokingDadBBQ

3 жыл бұрын

i never heard of a K5 until i saw it on a discussion recently. not sure if it will fit but i would start with a good ceramic stone

So many thoughts on this one. Dough hydration. Temperature difference. Setup. But setup and temperature difference really make me wonder. What if you did a different setup but kept the temperature the same on both grills? Grates up top, deflecters, spacers (I use the Weber charcoal baskets) then pizza stone. But anyway, cooking at same temperature means both pies in the smoke for the same amount of time.

@SmokingDadBBQ

4 жыл бұрын

Ty Oglesby good point. Could redo it at the same temp. I was thinking more how I would get the best result on each one

Thank you

@SmokingDadBBQ

3 ай бұрын

Welcome!

Curious to see the results using a pizza dough intended for high temp cooking (Neapolitan, 800-900 degree oven for about 90 seconds) rather than the NY style recipe you went with, which is actually intended for low temp home oven cooking (500 degrees-ish for 8 minutes or so, addition of oil and sugar help it stay moist and brown more easily at low temp). I just found this out myself (Ive been using Neapolitan in my home oven, so incorrect in other direction apparently) so Im passing it on, bought a classic 1 recently and have just started making my own pizza and dough, have yet to cook a pizza on the Joe but now plan to give it a go.

@SmokingDadBBQ

3 жыл бұрын

Sure thing, that is better suited for the normal Joe given the DoJoe is limited at 700f

Hey James, I tried this out last night, to not great success, and I was wondering if you might know what the problem is. Admittedly, I didn't use "big block" lump charcoal, just regular lump charcoal that I had, but I also noticed after installing the DoJoe that the right side at the back wasn't forming a perfect seal. I could see through it a tiny bit. Anyway, I wasn't able to get the temp over 550 and the first pizza took much longer and didn't come out as well. I ditched the DoJoe and just did deflector plates and pizza stone on the cooking grid. I was able to get up to 800, but not higher, and then from the constant opening and turning it hovered around 700. Better results, but still not amazing. Thoughts?

Hi James ! Excellent video ! I just got my DoJoe, and it was an amazing experience following your tips. I was wondering if the gap between the dojoe and the kamado classic 3 cover is normal. Theres like a 1/4 inch gap near the airlift system (back of bbq) sorry for my english, from quebec.

@SmokingDadBBQ

3 жыл бұрын

hey fellow Canadian… yes it’s not air tight

I my first pizza on a DoJoe and BJ3 tonight and it was amazing! Question: do I need to wait for the grill to fully cool to take off the DoJoe? I’d like to use the hot coals to clean my heat deflectors.

@SmokingDadBBQ

2 жыл бұрын

with this table being concrete i removed it and placed it on the table so that i could shut down the grill, if you don't have a heat proof surface then yes just shut down the grill and wait for it to cool. this will consume most of the charcoal left behind

I really can’t believe how many of your videos I’ve watched in one week. I’m a working professional so it blows my mind where I’ve found the time to do this.

@SmokingDadBBQ

2 жыл бұрын

hahaha well much appreciated

@DyaTrill

2 жыл бұрын

Quite simple. Cooking with fire brings out a primal sensation with a great deal of people and it speaks to us. You might have a bit of a pit master in your DNA

@anonymousdoe1617

Жыл бұрын

YOU ARE ME! THE EXACT SAME!

@keyvonzomorrodian1745

Жыл бұрын

Tell me about it… got my kamado coming in a couple weeks and can’t stop learning! James is a genius that us grilling guys/gals all needed

@2-time585

Жыл бұрын

That’s hilarious . Same here too 😂😂. I’m still waiting for my classic 3 to arrive from Amazon

Set my Kamado classic 1 up as you said. Perfect pizza !!!

@SmokingDadBBQ

2 жыл бұрын

fantastic, cheers

Hey love your channel, I’ve been really fascinated in doing Neapolitan style pizzas on my kamado joe, I have a ceramic pizza stone, I’ve been setting it up just as you did with the pizza shaped gap in the heat deflectors until 450 then bringing the temp up… my issue is I cannot seem to get it much higher than 600, if I took the deflectors and stone out it gets there no problem.. no idea what the problem is, I’ve cleaned it out to make sure it’s getting good airflow, I’m using cowboy lump charcoal.. any thoughts

@sodacitygreens662

11 ай бұрын

Have you found any fixes to this? We're experiencing the same issue.

Hi James, have you tried to cook pizza on the kettle joe? If so can you tell me the approximate setup?

James - I can’t get my new BJ3 up to anywhere near 700 degrees. I’ve cleaned out the unit and ensured that my firebox is an equal distance all the way around. I feel like it is an airflow problem but I’m not confident. I heated my dome and plates to about 500 degrees and then put them together. Then added my pizza stone. Temp hung out only around 500 degrees. Perhaps I didn’t wait long enough to warm up ( about 20 mins). Could you tell us about how long it took to get to the 800 degree range? I’m having the same problem with searing steaks. Last night I couldn’t get the BJ3 above 550 degrees. Am I just being impatient or does it just take more time? Love the channel. I actually bought a KJ because of your videos. Thanks!

Interesting comparison. I use my Classic 3 for pizza as well found that the lack of heat from the top makes it impossible to get a really nice crust unless you have it on for quite long. Was in doubt to get a DoJoe, but will get an Ooni instead. Keep up the good work.

@SmokingDadBBQ

4 жыл бұрын

Guido Hendriks thanks for watching. The family all picked the DoJoe in the blind taste test inside so it definitely does something different / better with the crust. For me, I like the pizza oven experience without needing a dedicated single purpose cooker so the DoJoe works for our house. I would still like to do a head to head to head with a pizza oven

@T_Le

4 жыл бұрын

I was in the same boat but went with the Ooni instead. It takes a lot of coal to get the KJ up to temp than a few cups of pellets. Plus I was able to get the Ooni for $50 less than the Doe Joe and able to get up to temp in 20 mins. I picked up the Ooni pellet at AceHardware.

@bucketlist2016

4 жыл бұрын

I have the ooni Koda and I am personally a fan and my whole debate with getting the do joe is I’m big into toys look most of us lol. But I do have a little fear of missing out on the coal fired aspect

Can you do a video comparing the pizza on the stone and one pizza directly on the grill (with heat deflectors). Will you get a better crust? Or grill marks?

@SmokingDadBBQ

4 жыл бұрын

right on. love some grilled pizza

I just ordered my Kamado Joe and was trying to figure out if the extra $300 for the pizza accessory was worth it. I'm going to spend the money, but not due to the 1% taste benefit...because I think it will be easier to cook multiple pizzas when we folks over. Thanks for the tips and tricks...will definitely try the parchment paper method!

@SmokingDadBBQ

3 жыл бұрын

enjoy the pizzas

I was freaking out about the parchment paper...but, good to know I can save a ton of hassle & mess with rice flour which had been my go to for pizza stone.

@SmokingDadBBQ

3 жыл бұрын

haha very true

@curttuundra

3 жыл бұрын

Use corn meal, small amount and adds a little flavor.

Hey Smokin' dad! Wondered what pizza peel that is you're using and where you got it from? Thanks!

Great Video, I learned alot. Quick question: how wide is the mouth of the DoJoe? I am wondering what size peel to buy. (the pizza peel you recommended is sold out)

@SmokingDadBBQ

3 жыл бұрын

Thanks, its almost 14.5" wide so you wouldn't want to buy bigger than 14.25" to make sure it fits fine

Could you try double soapstone pizza? I’m wondering if I could skip the pizza stone in favor of a second soapstone!

@SmokingDadBBQ

3 жыл бұрын

that would be cool. curious how the seams would hold together tight enough to prevent burning in the middle

Been really enjoying your vids and just fired up my Classic yesterday afternoon! May I ask two questions: 1) Could the non DoJoe fit a larger pizza stone, thusly accommodate a larger pizza than the DoJoe. Secondly, would the non DoJoe work better in the winter time as it lacks the gap, and I wonder, the potential to crack? Thank you!

@SmokingDadBBQ

Жыл бұрын

i learned in my video last week the ceramic is far harder to crack than i thought (check it, survived crazy abuse). Yes, i wouldn't go above 16" in an 18" grill though for airflow

I've done pizza at 800-900 degrees on my Joe Jr. It took some experimenting. I basically use two pizza stones with the diffuser between them. Perfect neopolitan crust, no need to use a rag or spray bottle.

@SmokingDadBBQ

4 жыл бұрын

Thanks Shawn, sorry the factory diffuser is in its normal spot and a pizza stone is on your grid?

@morvegil

4 жыл бұрын

@@SmokingDadBBQ bottom up it's grid - Stone - diffuser - stone

@SmokingDadBBQ

4 жыл бұрын

Shawn McDermott ok cool thanks

Anyone have some extra yeast.... darn it... Great video man... looks awesome!

@SmokingDadBBQ

4 жыл бұрын

Thanks for watching! And lol, so true on the Yeast being like gold lately.

Wiping the stone is just something that makes you feel in control. But adding moisture to bread like naan before cooking helps it develop crust

@SmokingDadBBQ

2 ай бұрын

The IR gun confirms a temp reduction on the stone so I think it’s a little more than a placebo

Hey James - there is no doubt you are a legend of the Kamado world. But a few real world experiences: 900 degrees opens a pandoras box of singed arm hairs (yes, even whilst using your recommended heat proof gloves!) - 700 is fine, it just means the pizzas take 3-4 minutes instead of your 2 minutes. And - I don't look like a waxed model at the end of my first pizza :-) But thankyou - you encouraged me to try pizza's on my Joe and that's how we spent NYE. They were amazing. Cheers mate.

@SmokingDadBBQ

3 жыл бұрын

haha. you’re absolutely right the pizzas taste great at less than nuclear temps. I only do high heat when we used to have large groups and I want to knock pizzas out as quick as the group can slice and eat them

ive made pizza a few times and each time i struggle to get my classic 1 over 500 degrees. what can i do to improve this?

I just cook on those heat deflector stones and remove parchment paper after a minute to get perfect crust :)

@SmokingDadBBQ

3 жыл бұрын

after a min it’s easy to remove the paper

Awesome video

@SmokingDadBBQ

Жыл бұрын

thanks!

What pizza peel are you using? I have the wooden one from Kamado Joe but wouldn't mind upgrading to one similar to yours.

I like some of the tools you’re using, when I click on the links to Amazon, it takes to the American site, any reason why?

@SmokingDadBBQ

4 жыл бұрын

hmm I thought I signed up for more countries. will look into that. thanks 🙏

We never put our commercial pizza ovens to 700 usually around 550 but we do a traditional pizza.

@SmokingDadBBQ

4 жыл бұрын

I did some last night at a lower temperature and they were better. I might need to redo this video

James, great video, as always. I have the kj classic iii. Just received my stone from Amazon so tomorrow I will give it a try. Curious if you were 100% big block? Or have you experimented with adding any wood?

@SmokingDadBBQ

6 ай бұрын

Thanks, don't try all wood or you will get what i got in this attempt - kzread.info/dash/bejne/pIB5rrmeddeYqrA.html I think this is the right one if you skip to the dojoe setup where adding a piece or two of wood worked well - kzread.info/dash/bejne/h4ijmcuneq_Vh7A.html

Great video. I have a question about the wax paper though. Is there a reason you use it other than making the pizza easier to turn? You would probably get better leoparding without it I would think. Everything looked great but just curious on the paper. I was surprised that you have to turn the pizza on the Kamado because I would think the heat would be pretty consistent. Obviously not though. Thanks for all your hard work on your videos.

Hi James Great video as always. I tried this out for the first time tonight and couldn't get my Classic III past 550 degrees which was frustrating. What would you suggest might be the issue? Thanks Roddy

Nice Pizza experiment. Your brave cooling down ceramic stone with the water, you did mention it was warm. Have you experienced any deflector plates cracking. Pizza really came out well. What brand of pizza peel is that, It looks like well made foldable peel.

@SmokingDadBBQ

4 жыл бұрын

Thanks so much John... knock on wood 10 years in I have never cracked a deflector or a pizza stone (using hot water always). It doesn't look like Napolean makes it with a wood handle anymore, but this looks like it. fold-able pizza peel - amzn.to/2zcAzaa (added to affiliate links, thanks for the idea to do that)

Just got the DoJoe at Lowe’s for $67. Looking forward to trying it out this coming week!

@SmokingDadBBQ

7 ай бұрын

Great deal

Nice comparison.. I'm going to get both😅

@SmokingDadBBQ

4 жыл бұрын

Right on!

Can you tell me why you use parchment paper? Just found your channel. Like your straight forward approach and the videos are fairly short. Thank you

@SmokingDadBBQ

3 жыл бұрын

ran out of cornmeal, only for helping the pie slide from the peel onto the stone

It's always raining in your videos 😂 this is the 4th video I see from you and it's raining in literally every video

@SmokingDadBBQ

4 жыл бұрын

lol tell me about 😂. I keep getting soaked

@chefjoebbq85

4 жыл бұрын

Lol 😂

@nathalieheath5693

3 жыл бұрын

Almost the same as living in Holland 🤪

And here I am making pizza in the oven... urgh... Fun comparison!

@SmokingDadBBQ

4 жыл бұрын

The Silly Kitchen with Sylvia haha thanks Sylvia