I’m looking at the Kamado joe do Joe pizza attachment for my big joe. Do to the expense involved with gettin one of these I’m asking the Pit if they have any comments good or bad before I order one. If it draws too many negative comments I’ll get something different.
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Last edited by Oak Smoke; March 21, 2024, 05:06 PM. -
Are you looking at the Dojoe? I got one of those but it wouldn't fit on my large BGE so I had to return it without using it. I did get a Pizza Porta for even more money and I'm really happy with it. I can make a 15-inch pie and I don't have to spin it for it to bake evenly.
Pizza Porta
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I don't have one for mine. I found that, while the Kamado will achieve the desired temps for Neapolitan pizza, lacking flame over the top of the pie yielded less than desired results. So I bought an Ooni. That said, no one has to make Neapolitan. Most pizza restaurants in the US cook somewhere between 550 and 700. That's all you need for NY style pizza. But you really don't need the dojo for that. You can raise the lid just enough to slide your pizza onto the stone or steel and then lower it back down.Comment
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Your oven and a thick baking steel at 500 or better will cook a perfect pizza. Albeit without any wood essence.Comment
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I have a Primo XL and I bought the pizza cooking attachment and I have used it once, when we make pizza we only make one or sometimes two, (his and hers) and it is just as easy to use the oven. At the end of the cook I turn on broiler on to brown the top. Here is a typical results.
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Oak Smoke One lesson I remember about using the Kamado to make pizza is to get some kind of spacer between the grate and the stone so you don't end up burning the bottom of your pizza.Comment
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