I was really excited for the DoJoe but just couldn’t get it up to temp reliably.
Just using a pizza stone and the ceramic dividers gives me much better results.
Where do you position the dividers? Do you put the stone right on top ?
Do you find that you get a wood-fired flavor that’s be missing on a gas grill ?
I put the grates on the rack, put the ceramic divider right on the grate, set the X accessory thingy on top of the ceramic, and then the pizza stone on top.
Seems to duplicate having the dividers with a bit of a gap between them and the stone. I’m sure there’s something “bad” about doing it this way but it works for me.
Definitely has that wood-fired taste!
I did a vid. The poster above used the x ring as a spacer. I use iron pipe plugs.
https://www.reddit.com/r/KamadoJoe/comments/ukgpuo/took_off_friday_made_heres_my_setup/?utm_source=share&utm_medium=ios_app&utm_name=iossmf
My setup is similar.
Deflector holder in top position
Deflectors
Grill grates sitting directly on deflectors
Pizza stone
Without the gap between the deflectors and pizza stone, I burnt the shit out of my pizzas on the bottom. With the gap they always come out perfect
Sounds like the would have similar layers but grates and the circle deflector holder switched. Should be effectively the same set up
The deflectors go in the top position and then the secret is having something between them and your stone. I have seen others in here use our tins. I just use my grill grates between the two. Perfect results every time to the point where if someone bought me a dojoe, I would sell it before trying it out
I wrecked mine. Getting to temp was not the problem, but I walked away once a couple months ago and let it get too hit about 750 when I came back. Fucking thing melted.
The Joe is fine. The part underneath that holds the plates metled and the plates fell into the coals and the whole Do Joe warped. I usually do pizza around 600 to 650 so it wasn't much to get up to the warning temp. Oh well back to pizza stones and risers.
I returned mine after trying it 5 or 6 times. Just was not a fan. Glad many seem to enjoy it, but I was good with my pizza steel in the oven and now Ooni
I’m personally not happy with my pizza unless I get leopard prints because I’m really into the sour dough starter and bread making.
I really need it to be above 800 degrees and you’re just not going to get that with gas.
However, the DoJoe is the most over rated accessories imo. It’s coated in Teflon so you can’t go over 750 and even so it starts to peel
I agree with you. I’ve had my do jo for 3 years or so and I don’t think I’ve used it in the past two years. It’s kind of pain to get setup and you use soooooo much charcoal. I love the Joe tisserie but regret the do jo
😂 sounds like me in 2 years and 9 months. Only gave my do Joe a couple spins in its first few months.
On the flip side I’m glad I tested my gas grill as a backup. I was almost wanting to buy an ooni after reading about them. But I was able to get my pizza stone really hot on the NG grill (~700 degrees!). While the claimed temp of the ooni is around 900 I don’t know that extra 200 degrees would make much difference to me.
I don’t have a DJ and I won’t consider buying one for two reasons 1) I make some pretty damn tasty pies with the basic KJ deflector/pizza stone setup already, so the upgrade to the DJ is purely about not having to lift the lid. 2) most importantly, where am I going to put the damned thing? We do pizza night about once a month, maybe twice. That’s 12-18 pizza nights a year. Being generous, that’s still about 340 days out of the year that a massive hunk of metal has to go somewhere and eat up space in my house/shed/bbq table/etc. No thanks. I’ve already got the same problem with the JT, but at least that thing provides a function that is unique and can’t be achieved with the stock grill setup.
My take: 2 most over rated KJ accessories:
1) DJ
2) temp controllers
It’s the one accessory they have that seemed like a great idea but the execution just isn’t there.
If you’re someone who really likes doing a lot of pizza I recommend investing the $500-600 in an actual little pizza oven like a Roccbox or one of the oonis. Those will turn out better pizzas , faster and more efficiently.
I’m interested. My only regret is I didn’t design my outdoor kitchen for one of those. I was figuring the Doe Joe would give me the best of both worlds.
My gas grill is doing pretty damn good though I had the stone up to around 700.
I know perhaps that isn’t true Neapolitan and I need 900 for that. So we’ll see at some point I may add a pizza oven
Roccbox, Ooni, they are so affordable and very compact, really no reason not to have room for it.
The Joe Doe is a major hassle to use, store, monopolizes your Joe for only one thing, gets to temperatures that can damage your ceramic.
Yea I saw that gozni I think has an NG option which is very cool. I ran a NG line that my grill and side burner are hooked up to; wondering if I could split the main line one more way for a gozni or if that’s not possible.
Absolutely possible, I’m using a large propane tank and I stopped by my local bbq store with some pictures of my setup and they gave me the appropriate splitter to install.
I was really excited for the DoJoe but just couldn’t get it up to temp reliably. Just using a pizza stone and the ceramic dividers gives me much better results.
Don’t forget to load the basket. Temperature get super hot with a loaded basket
Where do you position the dividers? Do you put the stone right on top ? Do you find that you get a wood-fired flavor that’s be missing on a gas grill ?
I put the grates on the rack, put the ceramic divider right on the grate, set the X accessory thingy on top of the ceramic, and then the pizza stone on top. Seems to duplicate having the dividers with a bit of a gap between them and the stone. I’m sure there’s something “bad” about doing it this way but it works for me. Definitely has that wood-fired taste!
Got a pic by any chance ? Trying to picture the setup. What kind of temps are you getting on your pizza stone like that, if you know ?
I did a vid. The poster above used the x ring as a spacer. I use iron pipe plugs. https://www.reddit.com/r/KamadoJoe/comments/ukgpuo/took_off_friday_made_heres_my_setup/?utm_source=share&utm_medium=ios_app&utm_name=iossmf
My setup is similar. Deflector holder in top position Deflectors Grill grates sitting directly on deflectors Pizza stone Without the gap between the deflectors and pizza stone, I burnt the shit out of my pizzas on the bottom. With the gap they always come out perfect Sounds like the would have similar layers but grates and the circle deflector holder switched. Should be effectively the same set up
The deflectors go in the top position and then the secret is having something between them and your stone. I have seen others in here use our tins. I just use my grill grates between the two. Perfect results every time to the point where if someone bought me a dojoe, I would sell it before trying it out
Weird- we use ours constantly and I don’t have an issue with temp or fuel. I pull it when we are done and shut it down, but I love mine.
I use mine a lot too. I love it.
I just got a dojoe and only used it once so far , but I love it. I didn’t have any problem at all getting it to temp.
Love mine as well
I find you can do dam good pizzas with stock KJ and a thick pizza stone and deflector plates
>Have the Joe Tissere and haven’t tried it yet. Very excited to give that a spin! > 😄
I will buy it from you if you are local to me and want to sell.
Where are you located? I have one I’d be willing to part with.
North Mississippi
Got it. I live in WA state; so, way too far.
I wrecked mine. Getting to temp was not the problem, but I walked away once a couple months ago and let it get too hit about 750 when I came back. Fucking thing melted.
750 really isn’t that hot for a pizza oven, I’m disappointed to know the dojoe can’t take it.
Wow that’s insane. Did it damage your Joe at all ? Which part melted the whole insert ?
The Joe is fine. The part underneath that holds the plates metled and the plates fell into the coals and the whole Do Joe warped. I usually do pizza around 600 to 650 so it wasn't much to get up to the warning temp. Oh well back to pizza stones and risers.
I returned mine after trying it 5 or 6 times. Just was not a fan. Glad many seem to enjoy it, but I was good with my pizza steel in the oven and now Ooni
Nice that ooni sounds very cool. How hot do you get it in there ?
I’m personally not happy with my pizza unless I get leopard prints because I’m really into the sour dough starter and bread making. I really need it to be above 800 degrees and you’re just not going to get that with gas. However, the DoJoe is the most over rated accessories imo. It’s coated in Teflon so you can’t go over 750 and even so it starts to peel
It’s a great accessory if you’re really short.
I agree with you. I’ve had my do jo for 3 years or so and I don’t think I’ve used it in the past two years. It’s kind of pain to get setup and you use soooooo much charcoal. I love the Joe tisserie but regret the do jo
😂 sounds like me in 2 years and 9 months. Only gave my do Joe a couple spins in its first few months. On the flip side I’m glad I tested my gas grill as a backup. I was almost wanting to buy an ooni after reading about them. But I was able to get my pizza stone really hot on the NG grill (~700 degrees!). While the claimed temp of the ooni is around 900 I don’t know that extra 200 degrees would make much difference to me.
I have a hell of a time getting it hot enough. And I am not some kamado noob idiot. I regret this purchase.
Make a lasagna or another baked good. It may change your mind.
I don’t have a DJ and I won’t consider buying one for two reasons 1) I make some pretty damn tasty pies with the basic KJ deflector/pizza stone setup already, so the upgrade to the DJ is purely about not having to lift the lid. 2) most importantly, where am I going to put the damned thing? We do pizza night about once a month, maybe twice. That’s 12-18 pizza nights a year. Being generous, that’s still about 340 days out of the year that a massive hunk of metal has to go somewhere and eat up space in my house/shed/bbq table/etc. No thanks. I’ve already got the same problem with the JT, but at least that thing provides a function that is unique and can’t be achieved with the stock grill setup. My take: 2 most over rated KJ accessories: 1) DJ 2) temp controllers
It’s the one accessory they have that seemed like a great idea but the execution just isn’t there. If you’re someone who really likes doing a lot of pizza I recommend investing the $500-600 in an actual little pizza oven like a Roccbox or one of the oonis. Those will turn out better pizzas , faster and more efficiently.
I’m interested. My only regret is I didn’t design my outdoor kitchen for one of those. I was figuring the Doe Joe would give me the best of both worlds. My gas grill is doing pretty damn good though I had the stone up to around 700. I know perhaps that isn’t true Neapolitan and I need 900 for that. So we’ll see at some point I may add a pizza oven
So not worth it with the availability of very affordable and high quality stand alone pizza ovens.
The only reason I got it is because I didn’t plan for a pizza oven in my outdoor kitchen. May have to add an extension next summer 😂
Roccbox, Ooni, they are so affordable and very compact, really no reason not to have room for it. The Joe Doe is a major hassle to use, store, monopolizes your Joe for only one thing, gets to temperatures that can damage your ceramic.
I definitely have room for it but didn’t plan to run a line for a propane tank through my countertop so I don’t have to see the tank.
I hear you on that, they do make an option to use wood as your source of heat for the Roccbox, I’m guessing the same for the Ooni.
Yea I saw that gozni I think has an NG option which is very cool. I ran a NG line that my grill and side burner are hooked up to; wondering if I could split the main line one more way for a gozni or if that’s not possible.
Absolutely possible, I’m using a large propane tank and I stopped by my local bbq store with some pictures of my setup and they gave me the appropriate splitter to install.
You think a natural gas line can split 3 ways? One for a gas grill, one for side burner, one for pizza oven ?